Erich said he liked this potato recipe that I got from Everyday Food’s most recent magazine better than my standard potato fries. So, here’s the new standard potato side around here:
2 pounds small red new potatoes
In a large saucepan, cover 2 pounds potatoes with cold water; season with coarse salt. Bring to a boil, reduce to a simmer, and cook just until tender when pierced with a paring knife, about 15 minutes. Drain and let cool. If you’re prepping the potatoes for use later in the week, stop after this step; cover and refrigerate.
Lightly oil a rimmed baking sheet. Smash each potato with the base of your palm and place on sheet. Drizzle with 2 tablespoons of oil; season with salt and pepper. Roast at 475 degree oven until crisp, about 20 minutes.