Crispy Smashed Potatoes

Creamy on the inside, crispy on the outside, these Crispy Smashed Potatoes are like a symphony in your mouth! Each ingredient compliments each other so well. Although it takes a bit more time than a roasted potato, the work is worth it.  The potatoes can be boiled and smashed ahead of time to reduce prep work and refrigerated for when you're ready for use. Recipe adapted from Fine Cooking.

INGREDIENTS

• 12 to 15 baby yellow potatoes
• 2-3/4 TSP kosher salt
• 2 TSP fresh ground pepper
• 2 TBS herbs de provence
• 1/2 cup extra virgin olive oil plus 2 TBS
• 1/2 small red onion

PREPARATION

For potatoes

• Put the potatoes in a large saucepan and cover with at least an inch of water. Add 2 tsp. of kosher salt to the water. Bring the water to boil, then reduce to a simmer, and cook the potatoes until they are tender and can be easily pierced with a fork.  Make sure they are cooked through but don't overcook. The total cooking time should be 30-35 minutes. 
• Once finished cooking, remove the potatoes from the water and let them sit for about five to ten minutes to cool. 
• Once cool, gently use the back of a tablespoon or the palm of your hand to flatten potatoes to about a 1/2 inch of thickness. 
• Place potatoes on a foil or parchment covered sheet pan. Heat oven to 425 degrees. Pour olive oil over the potatoes so that they are well coated. Sprinkle potatoes with remaining kosher salt, fresh ground pepper, and herbs de provence. 
• Roast the potatoes about 30 minutes or until browned. 

For red onion

• Slice small medium into small strips. 
• In a skillet, place 2 TBS olive oil and heat to medium high.
• Add onions and cook until just golden brown about five minutes. 
• Top crispy potatoes with golden onions. Serve immediately.