- 12 to 15 baby red potatoes
- 2-3/4 tsp. kosher salt
- 1/2 cup extra-virgin olive oil
Boil the potatoes until tender. Drain.
Line a large baking sheet with aluminum foil then top the foil with parchment paper.
Place boiled potatoes on baking sheet and use a potato masher or bottom of a drinking glass to flatten the potatoes. Cool potatoes to room temperature.
Roast the potatoes Heat the oven to 450 degrees.
Sprinkle the potatoes with about 3/4 tsp. salt & pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides.
Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes turning over once gently with a spatula or tongs halfway through cooking. Serve hot.