50 Min

• 1 lb Red Fingerling Potatoes
• 3 Tbsp Olive Oil
• Flaky Salt
• Minced Chives
• Crème Fraiche

Place potatoes in Dutch oven or large stock pot and fill with water until covered by 1 inch. Sprinkle in 1 Tbsp sea salt and bring to boil.

Cook potatoes 15-20 minutes until fork tender.

Preheat oven to 425 degrees. 

Drain potatoes in colander and let sit until cool enough to handle.

Spread potatoes on baking sheet. With bottom of a glass or a masher, gently smash potatoes until they’re about ½-inch thick, being careful not to crush them to the point of falling apart.

Brush smashed potatoes with oil and sprinkle with flaky sea salt. Roast 25-30 minutes, flipping halfway through, until golden brown and crispy.

Remove from oven, let cool slightly, then sprinkle with chives and dollops of crème fraîche. Serve.