Crispy Smashed Potatoes

Ingredients

• 1 1/2 lb (750g) baby potatoes (the smallest you can find)
• 1/4 cup olive oil
• 1 1/2 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon chopped flat-leaf parsley

Steps

1. 1

   Preheat the oven to 425°F (218°C). Fill the bottom of a large microwave-safe bowl with 1/2 inch (1 cm) of water. Place the potatoes in the bowl and cover with plastic wrap, poking the wrap a few times with a fork.

2. 2

   Microwave on high for 10 minutes, or until the potatoes are cooked and can be easily pierced with a fork. Microwave for a few more minutes if they are still hard.

3. 3

   Remove the plastic wrap and uncover the bowl. Drain the potatoes and let them cool until just warm. Pour the oil onto a large rimmed baking sheet and sprinkle it with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.

4. 4

   Arrange the potatoes on the baking sheet and smash them into rounds using a flat-bottomed cup or the heel of your hand. Sprinkle the tops of the potatoes with the remaining salt and pepper.

5. 5

   Place the baking sheet on the bottom of the oven (not on the rack) and roast until the undersides are crispy but not burnt, about 12-15 minutes. Remove the baking sheet from the oven and use a flat spatula or turner to flip the potatoes.

6. 6

   Roast for another 10-15 minutes, until the other sides are crispy. Remove from the oven, transfer the smashed potatoes to a serving platter, garnish with chopped parsley, and serve immediately.