2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup D’Avolio Garlic Infused Olive Oil
Preheat the oven to 400°. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly.
Rub a sheet pan liberally with D’Avolio Garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato into a disk using the bottom of heavy glass that has been greased with D’Avolio Garlic olive oil.
Sprinkle the smashed potatoes with the remaining sea salt and fresh cracked pepper to taste. Drizzle liberally with the remaining Garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.