Crispy Smashed Potatoes

1 lb. baby potatoes, scrubbed and dried
- Kowalski's Extra Virgin Olive Oil, as needed
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- garnishes, to taste: chopped fresh chives, rosemary, Italian parsley, thyme or a combination
  1. Place potatoes in a large, deep pot; cover with cold salted water. Bring to a boil over high heat; cook until potatoes are barely tender (15-20 min.).
  2. Drain; set aside to air-dry and cool at room temperature until cool enough to handle.
  3. Preheat oven to 400°.
  4. Add enough oil to thoroughly cover the bottom of a 12" cast iron skillet; add par-cooked potatoes to the pan.
  5. Using a drinking glass or potato masher, smash potatoes just until they burst and are somewhat flattened.
  6. Drizzle with oil; season with salt and pepper.
  7. Roast in preheated oven until crispy and dark golden-brown (about 20 min.).
  8. Move potatoes to a serving dish; garnish with fresh herbs.
  9. Serve warm.


Tasty Tip:

  • This recipe works best with waxy potatoes (like baby reds or fingerlings) or hybrid potatoes (like Yukon Gold).