Crispy Potato Rounds

Picnics and potlucks during the summer are so much fun. This is a recipe that is always a hit at any gathering. Adults and kids love them and they are super easy to make.  I always have the kids help with the smashing part.

2 pounds baby red and blue  potatoes - skins on

3 tablespoons olive oil (or avocado oil)

1 teaspoon sea salt

4 twists of fresh ground black pepper

 Fresh rosemary or thyme, chopped

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15–20 minutes.

This next step is critical.  Drain well and let them sit for 5–10 minutes to evaporate most of the excess moisture. This step helps the potatoes to dry and be crispy at the end. If you want to make them more of a resistant starch, put them in the fridge overnight and cook the next day.

Heat the oven to 450°

Line a baking sheet with parchment paper or lightly oil it. Place the potatoes on the sheet and gently press each one with the bottom of a glass - kids love this part - until about ½ inch thick.

Brush the smashed discs of potato rounds generously with olive oil. Make sure the rough edges are coated. Sprinkle with salt and pepper and fresh herbs.

Roast for 25–35 minutes, flipping halfway through if desired, until deep golden brown and crispy.

Kids love these dipped in cottage cheese. Try them with muun chi fauxmage - any flavor is fun! Enjoy!