Lemony Smashed Potatoes
- 1 to 1½ lbs. tiny potatoes, scrubbed, peel left on
- Olive oil
- Juice and zest of a lemon
- Salt, pepper, and a little onion powder to taste
Put the potatoes in a saucepan and cover with water. Bring to a boil and cook until potatoes can be pierced easily to the center with a fork or skewer. Preheat the oven to 400°- 425°. Drain the potatoes and spread on an oiled sheet pan. Using the flat bottom of a drinking glass or a can of vegetables, gently smash each potato to about ½-inch thick. Drizzle the smashed potatoes with olive oil, zest the lemon over the potatoes, squeeze the lemon juice over them, and season with salt, pepper, and a little onion powder. Bake without turning until the bottoms and edges of the potatoes are golden brown and crispy. Maybe 15 or 20 minutes? Watch them, timing depends on the size and consistency of your particular potatoes. Eat a couple before calling your family to dinner. These are fantastic served with a sauce of some sort, but put the sauce in a ramekin or bowl and use for dunking rather than dowsing the potatoes and ruining the crunch.
