10-15 baby red potatoes (depending on size…the smaller the better)
1-2 tbsp olive oil
Salt and pepper
Sour Cream (optional)
Green Onions, sliced thin (optional)
Preheat the oven to 425 degrees
Drop the potatoes into a large pot of boiling salted water and cook for about 10-15 minutes (depending on size) until fork tender.
Place the hot potatoes on a rimmed baking sheet drizzled with olive oil and gently smash each potato with a potato masher or fork.
Drizzle the smashed potatoes with olive oil, salt and pepper (at this point, you could also sprinkle on your favorite herb or spice…I’ve used a little cayenne here for spicy potatoes)
Bake in the oven for 20-25 minutes or until crisp and golden brown.
They are delicious just the way they are, but if top with a dollop of sour cream and a sprinkling of green onions they’re amazing!