These twice-cooked smashed roasted potatoes are crispy and golden at the edges and fluffy on the inside. This versatile side will go with almost anything.
2 pounds small Yukon Gold or other yellow potatoes
1 tablespoon + 1 teaspoon kosher salt
2 tablespoons olive oil
1/2 teaspoon black pepper
Flaky sea salt for serving
2 tablespoons minced chives
Preheat the oven to 425 degrees F.
Place the potatoes and 1 tablespoon kosher salt in a large saucepan. Fill with water covering the potatoes by 1 inch. Bring to a boil, reduce to a simmer and cook the potatoes until they are tender and can be easily pierced with a knife, about 25-30 minutes.
Drizzle 1 tablespoon olive oil on a sheet pan and place the potatoes about 2 inches apart. Use a potato masher or the bottom of a glass to smash them down. Then drizzle the potatoes with the remaining olive oil and sprinkle with the remaining kosher salt and pepper.
Roast the potatoes for 35-40 minutes until they are golden brown and the edges are crispy. Garnish with flaky sea salt and chives before serving.