2 pounds baby Yukon Gold potatoes
1 Tbsp sea salt fresh cracked pepper to taste
1/3 cup Olive Gourmet Garlic Extra Virgin Olive Oil (try Tuscan Herb or Chipotle EVOO)
Preheat the oven to 400 o.
Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are fork tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Cool to just warm—they smash better! Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and fresh cracked pepper to taste. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.
For even more flavor, add grated parmesan or asiago cheese just before removing from the oven.