This recipe is very literal. You take tiny round potatoes and boil them. Drain. Then lay them on one end of a towel. Fold the towel over on the potatoes and gently smash each one.
Put each smashed potato onto a oiled pan, brush with evoo. Roast at 425• til nice and brown. Sprinkle with salt and serve.The recipe idea came from current issue of Everyday Food magazine.
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