salt air's crispy crushed baby potatoes

salt air\'s crispy crushed baby potatoes
mini potatoes
either fingerling or yukon gold
olive oil
red chile flake
1 tbsp unsalted butter
fresh herbs
1/4 tsp Maldon salt
  • large pot
  • colander
  • mixing bowl
  • foil
  • baking sheet
During the holidays, our family took us to a lovely lunch at Salt Air in the Abbot Kinney area in LA. Some of us ordered sandwiches, and the waitress informed us that they were out of fries, but that they were serving new potatoes instead. The food and drinks were great, and when we got home, we couldn't stop thinking about those new potatoes. The crispy potato skin compliments the creamy potato beautifully. Here's our take on the recipe.
Preheat the oven to 450°F.
Bring a pot of salted water to a boil. Add the potatoes and reduce the heat to an active simmer. Cook for about 10-15 minutes.
Drain the potatoes, then rest them in a colander nested inside the pot used to boil the potatoes. Cover with a clean kitchen towel and rest for another 20 minutes. When cool enough to handle, cut the potatoes into equal sizes only if needed.
Toss with olive oil, salt, pepper and chile flake.
Gently smash each potato with a knife blade or equivalent to flatten, but not obliterate them.
Crisp them on a foil-lined baking sheet in the oven for 15 minutes.
As an optional upgrade, melt a pat of butter directly on the baking sheet then toss the potatoes to coat.
Flip the potatoes and bake for another 10 minutes or until crisped.
Sprinkle on the chopped herbs and finish with Maldon salt. Serve immediately.
source: inspired by the new potatoes over at Salt Air