Crispy Smashed Potatoes

I apologize for the lack of posting but I've had some computer issues as well as camera problems.  I had taken photo's to download for the blog and the card in my camera decided to go on the fritz.  I wound up losing all my photo's and finding out the card was dead.  No rhyme or reason.  It just died.
If you like roasted potatoes, you'll LOVE these.  I make this version more than any other.  You can't go wrong with a potato that's been baked to a crispy golden deliciousness on the outside and a creamy centre.  These are so simple that you'll be going back to them again and again.
When you 'smash' the potatoes,  I either use a meat mallet (soft side) or the bottom of a small saucepan.  Use whatever you've got.

Crispy Smashed Potatoes

Serves 4

12-16 Baby potatoes
Olive Oil
Salt and Pepper

Preheat the oven to 425F.  Meanwhile boil the potatoes until they're just done, about 10 minutes.  Drain and lay them on a baking sheet or baking dish.  Smash or pop the potatoes lightly so they are crushed but not falling apart.  Once they're all done, drizzle them with olive oil, enough that they're all lightly coated. Sprinkle with salt and pepper.  Bake for about 35-40 minutes, flipping gently after 25.