This recipe is adapted from Fine Cooking Magazine. It is unique and easy and a favorite of mine.
12 to 15 baby red or yellow potatoes (about 1 1/2 oz. each)
2 3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil
Boil the potatoes till tender adding 2 tsp. kosher salt to the water. Make sure they are cooked through, but do not overcook. Total cooking time should be 30-35 minutes.
Flatten each potato between layers of dish towels. Gently press down on each one with the palm of your hand, and flatten to about 1/2 inch.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on to the roasting directions.
Heat oven to 450° F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30-40 minutes, turning gently with a spatula or tongs half-way through cooking. Serve hot with sour cream on the side if desired.
My variations: Sprinkle with chili powder and serve with salsa to make it more Mexican style, or before roasting sprinkle with cumin and serve with mango chutney or yogurt for dipping. Use your creativity!