Crispy Smashed Roasted Potatoes
- ½ cup extra-virgin olive oil
- 12 to 15 baby red or yellow potatoes (about 1-½ oz. each; 1-½ to 2 inches in diameter)
- 2-¾ tsp. kosher salt
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal...