This recipe was shared with us by Pat M. Brion. It takes a little time, but it’s so worth it!
Prep time: 40 minutes
Cooking time: 40 minutes
Total time: 1 hour, 20 minutes
12-15 red or yellow potatoes, 1-1/2 to 2 inches in diameter
2-3/4 teaspoons Kosher salt
1/2 cup extra-virgin olive oil
1. Place the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least one inch of water.
2. Add 2 teaspoons Kosher salt to water. Bring water to boil over high heat, then reduce heat to a good simmer.
3. Cook the potatoes until completely tender and easily pierced with a metal or wooden skewer. Make sure they are cooked through but do not overcook. The total cooking time will be 30-35 minutes.
4. While potatoes are cooking, set up a double layer of clean dishtowels on countertop.
5. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for 1-2 minutes on the dishtowels.
To flatten and cool the potatoes:
6. Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch.
7. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
8. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil.
9. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
(If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue with roasting directions.)
To roast the potatoes:
10. Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees F. (If using convection oven, set temperature to 400 degrees F.)
11. Sprinkle the potatoes with about 3/4 teaspoon salt and pour the olive oil over them.
12. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides.
13. Roast the potatoes until they are crispy and deep brown around the edges, about 30-40 minutes (30 minutes if using convection), turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
Make ahead tip:
Do the busy work (boiling and flattening the potatoes) up to 8 hours ahead. Let the potatoes cool completely and store them on the pan, lightly covered, in the refrigerator. Then all you have do at the last minute is coat with oil, salt and roast.