VIBES: Nina Simone “BALTIMORE”
- 2 pounds small red or yellow potatoes
- 2 tbsp sea salt
- 1/4 cup olive oil
- Freshly ground black pepper, to taste
- Truffle salt (get some here)
- 2 tsp Aleppo style chili flakes
- A handful of Grated Parmesean
- 2 tablespoons chopped fresh parsley, chives and/or green onion
Place a rack in center of oven; preheat to 425°. Place potatoes in a large pot and cover with water. Add 2 tbsp salt to the water and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain.
Brush a baking sheet with olive oil to coat evenly, transfer potatoes to a the baking sheet. Let cool slightly.
Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with truffle salt and black pepper. Roast potatoes until crispy and golden brown, 25-35 minutes. Check around 20 minutes and watch for desired doneness. Will depend on the size and thickness of your potatoes. When done top with grated Parmesan, Chili Flakes and Herbs.