Smashed Chips (Potatoes)

contributed by Deb Reno

•2 pounds small red-skinned new or baby potatoes (I used russet.)

•6 tablespoons unsalted butter, melted (I used a little canola oil…and I used only about 2 Tbsp.)

•Fine sea salt

•Freshly ground pepper

1.Preheat the oven to 400°.

2. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 20 minutes.

Drain and pat dry. OR bake the potatoes until tender. (I baked mine.)

3.Toss the potatoes with the melted butter (or drizzle with oil) and spread on a baking sheet. (I suggest covering your baking sheet w/foil for ease of clean-up.)

4.Slightly flatten each potato with a spatula (do not mash completely) and season with salt and pepper.

5.Roast in the oven until crisp and golden, 15 to 20 minutes. (I increased the heat to 450° and left mine in the oven until they got lotsa crispy bits on them….sooooo good!)

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