Crispy Roasted Potatoes

Crispy Roasted Potatoes

So many ways to top ’em.
crispy roasted potatoes
Instead of nachos, try these crispy potatoes with an array of toppings. Perfect for game day!

Ingredients
2 1/2 lb. new potatoes (about 20)
Kosher salt
2 tbsp. olive oil, plus more for pan
Desired seasonings and/or toppings (try ranch or taco seasoning, pico de gallo, cheese, bacon, fresh herbs, hot sauce, etc.)
Directions
Place potatoes in large pot. Add enough water to cover by 2 inches and bring to a boil. Add 1 tablespoon salt, reduce heat, and simmer until tender, 18 to 22 minutes. Drain.
Meanwhile, arrange oven racks so 1 is 6 inches from broiler and heat oven to 450°F. Oil large rimmed baking sheet. Place drained potatoes on sheet and, with bottom of glass, gently press each potato until crushed but still intact. Brush tops with 1 tablespoon oil (sprinkle with additional seasoning if using) and roast 25 minutes.
Brush potatoes with remaining tablespoon oil, then broil on top rack until deep golden brown and crisp, 4 to 7 minutes. Sprinkle with 1/4 teaspoon salt. Serve immediately or top as desired.
NUTRITIONAL INFORMATION (per serving): About 175 calories, 5 g fat (0.5 g saturated), 4 g protein, 250 mg sodium, 29 g carbohydrate, 2 g fiber