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Somewhere between a french fry and a potato chip
It’s a good thing not all of those cute new potatoes from last night got used. Today I went another round with them, this time making some into “smashed potatoes”, which may now be my favorite way to eat them. These salty little morsels were moist in the center and super crunchy around the edges, and almost impossible not to nibble on the whole time I was taking their picture. 
They were steamed until tender and then arranged on a parchment lined baking sheet. With the back of a slotted spoon I smashed them until they were about 3/8-inch thick. After generously drizzling them with more olive oil and sprinkling them with salt, I popped them in the top rack of a preheated, 450 degree oven for about 12 minutes. I then moved them to the bottom rack of the oven and continued to bake for another 20-25 minutes. Watch them to be sure they’re browned and crispy on the edges, but not burned. 

Somewhere between a french fry and a potato chip

It’s a good thing not all of those cute new potatoes from last night got used. Today I went another round with them, this time making some into “smashed potatoes”, which may now be my favorite way to eat them. These salty little morsels were moist in the center and super crunchy around the edges, and almost impossible not to nibble on the whole time I was taking their picture. 

They were steamed until tender and then arranged on a parchment lined baking sheet. With the back of a slotted spoon I smashed them until they were about 3/8-inch thick. After generously drizzling them with more olive oil and sprinkling them with salt, I popped them in the top rack of a preheated, 450 degree oven for about 12 minutes. I then moved them to the bottom rack of the oven and continued to bake for another 20-25 minutes. Watch them to be sure they’re browned and crispy on the edges, but not burned. 

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