Baby red potatoes, simmered tender. Smashed flat. Salted. Drizzled with olive oil and crisped up.
Simmer small red potatoes until tender, drain and let cool a bit. Onto cookie sheet, gently smash flat. Drizzle oil over, S&P and garlic powder. Flip. Repeat. Into 425º oven, flip once, remove when browned and crisped on both sides.
Below is the whole meal together — Crispy Smashies, Pan-Seared Skirt Steak, Sourdough Rolls and Roasted Asparagus. A good old-school American meat-and-potatoes dinner. For me it’s all very Lee Greenwood circa Gulf 1. In boot camp when the idea of a meal like this brought wistful thoughts. Some time around training day 40, I mailed my parents asking for a picture of a dinner they were having. They responded with a snap of beef stew and cherry pie. And man did it look good.
p.s. serve with Dijon mustard.
UPDATE: Some answers on the pan — I used a plain old aluminum cookie sheet here (which cost $18 at BB&B but I get for $3.99 on the Bowery…). You could probably use a non-stick but the potatoes might not brown up as much. If you are only doing a couple servings a cast iron pan would do nicely as well.