Week Three: Tiny Crispy Potatoes

I love potatoes. Really, really love them. This recipe is modified from one I found on the Food Republic website. The ingredients might be minimal, but the dual cooking process makes a for a pretty tasty side-dish.

This recipe completely benefitted from the addition of truffle infused olive oil (an awesome Christmas gift I received as part of a basket of fabulous gourmet products from my oldest friend in the world and fellow food enthusiast, Melissa!). I think any fancy infused olive oil would work equally as well, but if you only have the pure stuff, these potatoes will still be delicious.

Tiny Crispy Potatoes

Fresh Ingredients:

1 lb. Tiny Potatoes or Fingerlings

Pantry Ingredients:

Olive Oil (of any variety, infused oils encouraged)

Salt

Pepper

*You will also need a clean large dishtowel and paper towels.

1.) Put the potatoes in a pot with enough salted water to cover them. Bring to a boil and lower the heat to a simmer. Cook for about 20 minutes or until potatoes are cooked through. While you wait, coat the bottom of a small baking sheet with the olive oil and preheat the oven to 450 degrees.

2.) Once they're cooked, drain the potatoes and let them dry. Lay the clean dishtowels on the counter. Line half the dishtowel with paper towel. Transfer half the boiled potatoes to the paper towel, cover with an additional paper towel and fold the dish towel over. Gently "squish" each of the potatoes until they're mostly flat. (Be careful not to over squish or the potatoes will fall apart.) Transfer the flattened potatoes to the baking dish and repeat with the second half of the potatoes. Once all potatoes are on the baking dish, brush each disc with a light coating of olive oil and season.

3.) Bake the potatoes until crispy, about 20 minutes, flipping half way through. If they need a little help crisping, throw them under the broiler for a few minutes. Taste for seasoning and eat up.