These delectable crunchy two-bite potatoes are positively addictive. Eating one is an impossibility. Besides their crispy, salty outside and slightly creamy inside deliciousness they have a couple of things going for them. One, they can be made ahead, mostly. Two, they go with just about anything - roast, steak, chicken, grilled meats, etc. Three, their flavour can be changed by whatever herb or spice your heart is craving.
The recipe is ridiculously easy. First, wash as many little potatoes as you think you'll need. Add another handful because a few will disappear in the kitchen before they even get to the table. You can use red or white potatoes - I've used Yukon Golds here.
Place the potatoes in a saucepan, add water to about half way up the pot, salt, and bring to a boil. Simmer covered, until just barely tender when poked with a knife.
Dump them into a colander, then onto a tea towel on your counter. While they are still hot, or at least very warm, fold up another tea towel and use it as a buffer for the heel of your hand to gently squash each potato. Feeling each potato give under the weight of your hand is very satisfying, but don't get too aggressive. Just break the skins and flatten them out a bit.
Cover a large, rimmed baking sheet with parchment paper, then drizzle it liberally with olive oil. Gently place each potato splat on the oiled paper. Cover and chill up to 24 hours, or proceed immediately.
Preheat the oven to 420 degrees. Liberally drizzle the potatoes with olive oil. Sprinkle with coarse kosher salt and season as you like. Freshly ground black pepper, thyme, rosemary...be creative. Today I used smoked Spanish paprika. Slide the baking tray into the oven and bake for about 15 minutes, remove from oven, turn each potato and return to the oven. Bake for another 10 or 15 minutes, depending on how crispy you would like them to be. That's it.
This little plateful is what wouldn't fit on my baking sheet today. The rest of them are in the fridge, resting comfortably until tomorrow's lunch. I baked up these last 7 splats and ate them all, not even offering one to my husband. He was busy anyway.