Put a dozen or so baby potatoes in a pot of water with 2 tsp kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook until completely tender and can be easily pierced with a skewer (about 30–35 minutes).
Meanwhile, set up a double layer of clean dishtowels on your counter. When the potatoes finsh cooking, remove them from the water, and let them drain and sit for a minute or two on the towels.
Fold another dishtowel into quarters, and use it to gently press down on each potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Try not to break them, but don't worry if they do.
Cover a large rimmed baking sheet with aluminum foil and then parchment on top of that (Why? I don't know. I'm just following directions from Fine Cooking.) Transfer flattened potatoes carefully to prepared baking sheet and let cool completely at room temperature. (If desired, then cover loosely with plastic wrap and refrigerate for up to 8 hours.)
Heat oven to 450° (or 400° convection). Sprinkle the potatoes with 3/4 tsp kosher salt and pour 1/2 cup extra virgin olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides.
Roast the potatoes until they're crispy and deep brown around the edges, turning after about 15 minutes, for about 30 minutes total for convection (or closer to 40 minutes if roasting conventionally).
Gobble down while still hot.
Parchment AND aluminum foil? Anybody remember Phil Hartman's "Anal Retentive Chef?"
Those sound quite good and will make their debut at this house soon! Thanks, K!
Posted by: Loren | January 31, 2007 at 07:31 PM
I have been wanting to tell you about this since I heard about them a couple of months ago. FYI, I never knew you were supposed to cool them so I just smashed them right onto the olive-oiled foil, then covered them with more oil. This is the best new food I've had since I can remember....L.
Posted by: liz | January 31, 2007 at 10:41 PM
This sounds way yummy...I'll bet it would be doubly good with cheese crispied on top of each potato!
Posted by: Karan | February 01, 2007 at 01:14 AM
Ohhhhh, it's like latkes without the grating! Or the gallons of oil! Must try this.
Posted by: Mir | February 01, 2007 at 09:35 AM
Yum! Thanks for sharing the recipe.
Posted by: kelly | March 21, 2007 at 05:54 PM