Ahhh, these are so good. This is a Sam Sifton recipe, and it’s one of my go-to side dishes. The secret to them is to get the potatoes dry.
INGREDIENTS:
- 16-24 new, baby, or small potatoes about 1.5″ diameter each
- 4 tablespoons neutral oil, such as grapeseed or canola
- Kosher salt and freshly ground pepper
- Malt vinegar for serving
DIRECTIONS:
- Heat oven to 450 degrees.
- Set a large pot of salted water on the stove. Add the potatoes, turn the heat to high, and cook, gently boiling until they are softened, about 15 minutes. Drain the potatoes and dry them well on a dish towel.
- Grease a rimmed baking sheet with half of the oil. Using a potato masher or the bottom of a heavy glass, gently smash the potatoes down to a thickness of less than an inch. Brush the rest of the oil over the smashed potatoes, place the pan in the oven, and roast until the exteriors are golden and crunchy, 20-25 minutes.
- Remove from the oven, season with salt and a grind of pepper, and serve with malt vinegar on the side.