Ingredients:

2lbs Baby Yukon Gold Potatoes
2 TBSP Garlic Olive Oil
1 1/2 TBSP Coarse Sea Salt
1 tsp Pepper to taste
Additional Flavor Recommendations: Savory Butter Olive Oil, Black Truffle Olive Oil

Directions:

Preheat oven to 400°. Scrub & clean potatoes and place in pot. Cover the potatoes with water, add 1 TBSP of salt and boil for 7 minutes or until the potatoes are tender but not mushy. Drain when done.
Rub baking sheet with Garlic Olive Oil. Place potatoes on the baking sheet and gently crush each potato into a disk using the bottom of a glass which has been greased with the Garlic Olive Oil.
Sprinkle the smashed potatoes with the remaining sea salt and the pepper. Drizzle the potatoes with the Garlic Olive Oil and bake until golden brown & crispy (about 20 Minutes).
Serve immediately.

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