Crispy Smashed New Potatoes with Salsa & Sour Cream

This is my new favorite way to make potatoes not only because they are that good, but because they are made from the sugary less fattening baby new potatoes instead of the starchy russets. These are so much faster and easier to make too than French fries. I am planning on making these on a regular basis!

To make these use those tiny little new potatoes. Give them a quick scrub and put them whole with the skins on in a pot of boiling water. Boil them on a medium high heat for about 20 minutes. Drain them and let them cool. Preheat oven to 400-degrees and adjust a rack to the middle of the oven. Line a baking sheet with parchment paper. I am sure these would do just fine straight on the baking sheet as well. Put the cooled potatoes on the baking sheet and with the back of a spatula gently smash each potato pressing down firmly to get them as flat as possible. Little pieces of potato will separate from the potato so just reattach them to a thicker part. Add a little salt to each one and a dollop of beef tallow on the tops. The tallow will melt and some will go to the bottom and oven fry these. Put them in the oven and bake them for about ten minutes. Take them out of the oven and turn them over and cook for another five minutes or until nicely golden. These were amazing!

“The younger versions of below-ground vegetables (i.e. new potatoes or baby beets for example) contain less starch and more sugar compared to the mature plants. White potatoes are a good source of protein especially for vegetarians.” -Ray Peat