Description
Scale
Ingredients
- 12 fingerling or baby yukon gold (or any small, thin-skinned potato you love)
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper (to taste)
- Optional Smoked paprika or za’atar seasoning, sprinkled over potatoes
Instructions
- Place potatoes in a wide pan, cover over with water. Bring water to a boil, then simmer until potatoes are cooked through and tender, about 10-15 minutes.
- Preheat oven to 450° F.
- Drain potatoes well and pat dry with a towel. Allow to cool for a few minutes. Place on baking sheet and flatten each potato, either with your palm or a wooden spoon, taking care not to break the potatoes in pieces. If they do break, piece them together. Broken or not, they’ll still taste good.
- Drizzle or brush with olive oil until each potato looks coated and sprinkle with salt (I use about a teaspoon).
- Roast potatoes in the oven for 20 minutes. Remove from oven, flip each potato over, drizzle or brush with more olive oil and season with more salt, if needed.
- Roast for another 20 minutes, until potatoes look crispy.
- Once out of oven, sprinkle with more salt, if needed, freshly ground pepper, and any seasonings you prefer. The za’atar and smoked paprika work really well, depending on the flavor profile you prefer.
- Serve immediately.
Notes
Organic potatoes are best in this recipe. The average, conventional potato has more pesticides by weight than any other produce. The first time I tested this recipe more than half my potatoes broke into pieces. I pressed too hard on them, with a big wooden spoon. I’ve learned using my palm to flatten them is the best method, just make sure they’re cool enough to handle. And, broken or not, they’re really, really delicious. The broken bits I add to a big bistro salad.