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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.