Small red potatoes, 2-3 pr person
Extra virgin olive oil
Preheat oven to 450 or 425 convection
Boil the potatoes in salted water until tender. Drain. Line a cookie sheet with Release aluminum foil and place the potatoes on it. With a dish towel protecting your hand, gently smash each potato. (You can do this several hours ahead. Drizzle with a good amount of oil. Move the potatoes around so they get oil on the bottom too. Season well with salt. Bake 30 minutes til crispy and brown.