Preheat the oven to 400 degrees Fahrenheit. 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 tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly.
Rub a sheet pan liberally with the Garlic EVOO. 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 EVOO. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining Garlic EVOO and bake until golden brown and crisp, about 15-20 minutes.
Ingredients
Directions
Preheat the oven to 400 degrees Fahrenheit. 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 tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly.
Rub a sheet pan liberally with the Garlic EVOO. 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 EVOO. Sprinkle the smashed potatoes with the remaining sea salt and and fresh cracked pepper to taste. Drizzle liberally with the remaining Garlic EVOO and bake until golden brown and crisp, about 15-20 minutes.