Ingredients
Scale
- 1.5 lbs Baby Gold or Red Potatoes (uniform size works best)
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Flaky Sea Salt (plus more to taste)
Instructions
- Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and pat them completely dry with a kitchen towel; moisture is the enemy of crispiness! Place the whole potatoes on a large rimmed baking sheet. Drizzle with one tablespoon of olive oil and a pinch of salt. Toss them directly on the pan until every potato is lightly coated. Spread them out so they have plenty of breathing room.
- Slide the baking sheet into the oven and roast the whole potatoes for 25 to 30 minutes, or until a fork easily pierces the center. Remove the pan from the oven. Use the bottom of a heavy glass, a potato masher, or a small measuring cup to gently press down on each potato until it is about 1/2 inch thick. Drizzle the remaining two tablespoons of olive oil over the smashed potatoes, ensuring the oil gets into all the nooks and crannies. Return the pan to the oven and roast for another 20 to 25 minutes. For an extra-crispy finish, you can flip them halfway through the second roast, though it isn’t strictly necessary.
- Once the potatoes are deep golden brown and the edges look shatteringly crisp, remove them from the oven. Immediately sprinkle with the remaining flaky sea salt while the oil is still bubbling. Transfer the potatoes to a serving platform using a flat spatula to keep the crispy bits intact. Serve hot as they are, or with your favorite dipping sauce.
- Cook Time: 55 minutes