These potatoes can easily be dressed up or dressed down:
Duck fat can be substituted with the Olive oil
Bacon fat can be substituted with the Olive Oil
Truffle oil can be substituted with the Olive Oil
Pink Peppercorns can be substituted with the Black Pepper
Parmigiano-Reggianno sprinkled on top
Parmigiano-Reggianno sprinkled on top AND Truffle Oil
Top with dollops of sour cream and sprinkled with chives
Fresh Rosemary and Crushed Garlic
Anything you like…
Crispy Smashed Roasted Potatoes
25 baby potatoes (about 1lb) 2 Tablespoons extra-virgin olive oil salt to taste freshly crushed pepper garnish with thyme
Preheat the oven to 450 degrees (skip this step if prepared ahead)
Add the potatoes to a large pot of water with a teaspoon of salt and cover with at least an inch of water. Bring the water to boil over high heat, reduce to a simmer, and cook the potatoes until they are toothpick tender. Make sure they are cooked, not overcooked. This should take about 20 minutes. While the potatoes are cooking, place the clean dishtowels on the countertop.
Drain in a colander.
Allow the potatoes to cool for 10 minutes.
Working on one potato at a time, place the potato between the dishtowel, press down on each potato with the palm of your hand until flattened.
Add the potatoes to a oven-safe pan. Keep the potatoes on one single layer. Sprinkle the potatoes with extra virgin olive oil, salt, and pepper.
Place the tray of potatoes into the oven to roast until they are crispy and brown on the edges. This should take about 30 minutes. Make sure to turn them over once.
Remove from oven and sprinkle with thyme, salt and pepper.
Potatoes can be kept warm in a sheet pan in a 200°F oven up to 30 minutes
Potatoes can be made a day ahead. After flattening the potatoes, allow to cool and refrigerate until the next day.