Becci's Smashed New Potatoes

This recipe for potatoes has become my “go to”, why? Because they are a perfect side for breakfast or dinner. They are simple and many times I cook more than I need so I have some left over and ready to go. You also can serve up as little or as many as you like, so you’re not eating a ton of carbs, like a big ole Russet. They are crispy like a French Fry on the outside, and soft on the inside.

1 Lb New Potatoes or Fingerlings (I also like using the Tri colored ones)

Olive oil

Sea Salt

Preheat the oven to 375 deg

Place the potatoes in a large pot and cover with water. Bring to a boil and cook till tender, approx 10-15 min.

Drain the potatoes

Spray a large rimmed cookie sheet with on stick spray and place the potatoes onto the tray. Using the back of a large spatula, smash each one of the potatoes. Drizzle all the potatoes generously with Olive Oil ( about a 1/4 cup) and sprinkle with the sea salt.

Bake for 15-20 minutes, (flipping once) until they become toasty and lightly browned on the outside.