Smashed Potatoes with Chives

I made these Smashed Potatoes with Chives for a dinner with friends and they were serving steak. I needed to bring something that would transport easily and that I could finish when I got to their house. They are crispy on the outside and creamy on the inside.  They are delicious with beef, lamb and chicken.

Serves: 6
Prep Time: 10 minutes
Boil Time: 20 minutes
Bake Time: 30-40 minutes

2 pounds red potatoes, scrubbed (try to get each one about the same size)
1 tablespoon sea salt
¼ cup extra-virgin olive oil, divided use
2 tablespoons fresh chives, minced. (Optional)
Fleur de sel or sea salt for garnish

Preheat oven to 400° F. Brush a sheet pan including  sides with 1 tablespoon of olive oil.

1. In a large pot, place the potatoes and 1 tablespoon of salt and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for about 20 minutes, until the potatoes are tender.
2. Drain the potatoes and place them on a towel or paper towel to dry.
3. Place the potatoes on the oiled sheet pan. With a meat mallet or the back of a measuring cup, or a cast-iron skillet, press each potato to flatten it. It should be about ½ inch thick (it will make a mess, it’s ok). Drizzle with the remaining olive oil. Sprinkle with salt.
4. Bake the potatoes for about 35-40 minutes, until the skins have become golden brown and crispy. (This is where you can stop if you are making them ahead of time).
5. Sprinkle the potatoes with chives and Fleur de Sel and serve hot.

NOTES: Can also be served with chives and sour cream or blue cheese sprinkled on top.

RESOURCE LINKS:

USA Pan Bakeware Aluminized Steel Half Sheet Pan 18 x 13 Inch:

Le Creuset Saucepan 4-Quart:

Le Creuset Spatula: