12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil
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 or wood skewer.
Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the
potatoes finish cooking, remove them individually from the water, and let them drain and sit for just
a minute or two on the dishtowels.
Position a potato on a non-stick cookie sheet. Gently press down on it with a flat-bottom glass and flatten it
to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you
can still use them.
Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them.
Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated
on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40
minutes turning over once gently with a spatula halfway through cooking. Serve hot.
Makes 4 servings.
The Skagit Valley is known for growing wonderful potatoes. Come fall the farm stands are brimming with many varieties and sizes. Pick uniformly small ones for this recipe. If you can find Klondike Golds grab them! - a red-skinned golden-fleshed variety with a buttery taste and creamy consistency. They have only been grown here since 1999 and are a really great tasting potato.
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