- 4 pounds small round potatoes, then skinned and scrubbed (I hand picked red and white ones that were about 2 1/2” diameter, you can use smaller!)
- 1/4 cup olive oil
- Kosher salt and pepper, to taste
Preheat the oven to 450°F.
Add the potatoes to a large pot and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a fork, about 15 minutes. Drain and let cool slightly. Place a potato on a cutting board and using the bottom of a flat bottomed glass, smash each potato until 1/4 inch thick. Repeat with all the potatoes.
Line a large baking sheet with parchment paper and spread with 2 tablespoons of the olive oil. Transfer the smashed potatoes on the lined sheet, drizzle the remaining olive oil, toss gently and season with salt and some pepper.
Roast, flipping halfway through, until golden brown and crispy, around 40-45 minutes.