Preheat oven to 450. In a large pot, bring 1/12 pounds small potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil (about 3 tablespoons) and season with coarse salt. Roast until golden brown and crisp, about 35 minutes, turning once.
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