- 12 to 15 baby red or yellow potatoes
- Salt & pepper
- 1/2 cup extra-virgin olive oil
- Fresh herbs like rosemary and oregano
Heat the oven to 450°F. Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Bring the water to a boil over high heat & cook the potatoes until they can be easily pierced with a knife. Make sure they are mostly cooked through but don’t overcook
While the potatoes are cooking, set up 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. They will be HOT!
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 with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil. Transfer the flattened potatoes carefully to the baking sheet using a spatula.
Sprinkle the potatoes with about 1 tsp. each of salt and pepper, and pour the olive oil over them. I added some fresh sprigs of Oregano and Rosemary to these, which imparted tons of flavor.
Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes. Make sure to flip about half way through the cooking time. Serve hot.