Squished Baby Potatoes (Laura Calder) - cooking recipe

Ingredients

2 lbs new potatoes
salt and pepper
olive oil

Preparation

Scrub the potatoes and cook, unpeeled, in boiling salted water until tender, about 10 minutes. Drain.
When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.
Heat the oven to 400\u00b0F Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.