We eat so many sweet potatoes that white ones are a treat (Dustin thinks so, anyway). I’m not that fond of starchy white baked potatoes (rather boring), but boiling baby potatoes until tender, smashing, and then roasting them is another story! Coated in olive oil and a generous sprinkle of salt and fresh black pepper, they turn crisp and golden- almost potato chip-like on the exterior. Serve with a juicy burger or fish and some ketchup, of course, on the side.

Smashed Roasted Potatoes

INGREDIENTS

1 lb. small Yukon gold or fingerling potatoes
1 tsp. kosher salt
freshly ground black pepper
1/6 cup extra virgin olive oil

DIRECTIONS

1. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer about 20 minutes, until a knife slides through easily. Drain and set aside to cool.

2. Preheat oven to 450 F. Line a large baking sheet with aluminum foil and coat with cooking spray.  Place potatoes on the baking sheet and using a potato masher, smash each potato gently. Season with kosher salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.

3. Roast in preheated oven for 10-15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, another 15-20 minutes (depending on the size of your potatoes). Serve immediately.

Serves 3-4.

(Adapted from Bon Appetit)