Adapted from Fine Cooking, January 2007

12 to 15 baby red or yellow potatoes, 1.5 to 2 inches in diameter
1 teaspoon kosher salt
1/2 cup olive oil

1. In a saucepan, boil the potatoes with in salted water. Simmer until cooked through, 30 to 35 minutes total. Drain and place the potatoes on a dishtowel.

2. Using a folded second dishtowel, smash each potato to about a half-inch thick.

3. Line a half-sheet pan with foil and then parchment. Put the smashed potatoes on the parchment and let cool completely.

4. Preheat oven to 450°F. Sprinkle potatoes with salt and drizzle with olive oil, lifting each potato to get the oil underneath. Bake 30 to 40 minutes, flipping them halfway through the baking time.

Yield: Oh, about two servings.