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| Photo credit: marthastewart.com |
I love these, especially with freshly dug Yukon Gold potatoes from my garden!! Small new potatoes are perfect for this recipe.
Source: Everyday Food magazine & marthastewart.com
1 1/2 pounds small potatoes
Coarse sea salt
3 tablespoons olive oil
Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with sea salt. Roast until golden brown and crisp, about 35 minutes, turning once.
Note: My friend Julia also makes these, but then tosses them in approximately 1/4 c. malt vinegar before serving. Yum!
Note: My friend Julia also makes these, but then tosses them in approximately 1/4 c. malt vinegar before serving. Yum!
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