Thanks to Benedictine University Dietetic Intern Yvonne Kong for sharing this recipe. Yvonne says: “Children enjoy smashing things, so this is a perfect recipe for them to get involved.”
12 to 15 new potatoes (about 1 1/2 ounce each; 1 1/2 to 2 inches in diameter)
2 3/4 teaspoons kosher salt
1/2 cup extra virgin olive oil
Place potatoes in a large saucepan and cover with at least an inch of water. Add 2 teaspoons kosher salt to the water. Bring water to a boil. Make sure potatoes are cooked through but not overcooked. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Flatten and cool the potatoes:
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat on the rest of the potatoes. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Roast the potatoes:
Heat the oven to 450 degrees F (400 degrees F with convection oven). Sprinkle the potatoes with about 3/4 teaspoon salt and 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 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.