I originally posted this incredible recipe for Crunchy New Potatoes back in April when I had a dinner party for some of my girlfriends in Austin. The potatoes were so good and easy to make that I just had to give them their own post in time for the holidays.

Every time that I’ve made these potatoes since the dinner party, they have been a huge hit and are always the first things to be finished on the table. Although it may sound strange to lightly smash the potatoes, this helps create a delicious crispy potato with barely any oil. This recipe makes enough for 4 people at 99 cents per serving, although you may want to up the amount of potatoes if you have lots of potato fiends at your Thanksgiving dinner.

Crunchy New Potatoes, adapted from BBC Good Food
12-16 small-medium new or small potatoes, unpeeled
2 tablespoons olive oil
salt and freshly ground pepper

Heat the oven to 400 F degrees. Boil the potatoes for 10 minutes, then drain them well. Arrange the potatoes on a baking sheet, and crush each one lightly with a potato masher. Drizzle with a little bit of olive oil and sprinkle with sea salt and freshly ground black pepper. Bake the potatoes for at least 20 minutes or until they are as crispy as you like.

If you have other things that need to go in the oven that are cooked at a different temperature, just stick the potatoes in anyway and keep an eye on them. This cooking process is pretty foolproof and can work under numerous conditions. I like keeping mine in the oven while I’m cooking the main course so they can get super crispy.