Yeh. No. I am not talking about fried mashed potatoes – not that there is anything wrong with that.
These are those tasty tiny potatoes that, when I was a kid, my grandmother would call “new potatoes” and were always red; though now, of course, you have your choice of colors, even a blend.
First, we’re gonna need to boil ’em until they are tender, and then we’re gonna smash ’em, drizzle ’em with oil, then season and bake
those suckers until they are flat, crispy potato discs of goodness.
And then, we’re gonna add some cheese.
•1 (24 oz) bag baby red or yellow potatoes
•Olive (or Avocado) oil
Wash the potatoes, then add to a pot with cold water and one tablespoon of salt.
Bring to a boil and cook for 20 to 30 minutes, until they are tender.
Drain and let rest in the colander while you heat your oven to 350º and line a large rimmed baking pan with foil.
Arrange the potatoes in a single layer in the pan and, using a large, heavy spatula, smash ’em as flat as you can – the flatter they are, the crispier they will bake up.
Drizzle some olive oil over the potatoes and sprinkle with the Seasoned Salt and pepper.
Pop into the oven and bake for 40 minutes, until the potatoes are browned and crispy.
You can serve ’em as they are – with additional butter, sour cream, parsley, or chives.
You can toss some shredded cheese over the cooked potatoes and return to the oven for five or ten minutes, until the cheese is nicely melted and gooey.
I used this batch as the base for my Chicken Scarpariello, and it was pretty tasty.