ROASTED PUNCHED POTATOES

ROASTED PUNCHED POTATOES image

Yield 4

Number Of Ingredients 4

2½ pounds small (no more than 2 inches across) redskin potatoes, scrubbed
¼ cup extra-virgin olive oil
Kosher or sea salt and pepper
2 tablespoons chopped fresh parsley

Steps:

With the rack in the center position, heat the oven to 475 degrees. Set potatoes on a baking sheet and roast until very tender, about 40 minutes. Remove potatoes from the oven (leave the oven on) and set aside to cool for 10 minutes. Place the potatoes in a bowl, brush the baking sheet with 2 tablespoons oil, and sprinkle sheet lightly with salt and pepper. Return the potatoes to the sheet spaced so they do not touch, and with the bottom of a mug (or a similar tool), sharply press down on the potatoes to break their skins and compress the flesh to about ¾ inch thick. Brush the broken potatoes with the remaining oil, sprinkle lightly with salt and pepper, return to the oven, and roast until golden and crisp, 30 to 40 minutes longer, turning the baking sheet partway through cooking time. Taste and adjust the seasoning, if necessary, then transfer to a serving platter, sprinkle with parsley, and serve.