baby potatoes (1-2 lbs.) - any variety you like, or a mixture of varieties
2-3 cloves of garlic, minced
freshly cracked pepper
Preheat oven to 350 degrees.
Scrub the potatoes and place on parchment lined, rimmed baking sheet.
Bake in preheated oven for about 45 minutes, or until potatoes are just barely fork tender. Let potatoes cool for 10 minutes.
With the bottom of a heavy implement (I used a large measuring cup), press firmly and evenly down on the warm potato to smash it. Flatten to about 3/4" thick. Try to press all of them to a fairly uniform thickness.
Brush the smashed potatoes with olive oil.
Sprinkle with salt, minced garlic, and freshly cracked pepper.
Increase oven temperature to 450 degrees, and bake for about 15 minutes more, or until crispy. Sprinkle with chopped chives.
This is a great recipe to serve with meat that needs to rest for 10-15 minutes after you pull it out of the oven. That's the perfect amount of time to pop the potatoes back into the oven for their final 15 minutes. Everything is then perfectly timed to serve hot. Enjoy!