1Tablespoonchives or green onion, very finely chopped, plus more for garnish
2-3clovesgarlic, grated or very finely chopped
1teaspoonlemon juice, optional
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Instructions
Add the potatoes to a large saucepan and cover with cold water. Add the 2 teaspoons of salt to the water. Bring to a boil over high heat and boil potatoes until they are fork-tender, 12-15 minutes.
Drain potatoes and place onto a paper-towel lined baking sheet. Allow to cool and dry completely (can be done ahead).
Preheat oven to 425F (regular bake setting/not fan assisted).
Remove the paper towel from under the potatoes. Use the bottom of a dry measuring cup or other flat-bottomed cup to smash the potatoes. Drizzle the 2-3 Tablespoons of olive oil over the potatoes then use your hands to toss the potatoes to coat with oil. Season with a bit of salt and pepper.
Roast potatoes in the oven until they are crispy, about 40 minutes.
Meanwhile, make the dressing by combining all the dressing ingredients in a small jar. Cover and shake well to combine. Set aside.
Remove potatoes from oven. Re-shake the dressing well, then drizzle the dressing over the hot potatoes, using a spoon to toss and distribute the dressing (you may not need all of the dressing).
Serve immediately garnished with additional green onion and chives, flaky salt and more freshly ground pepper, as needed.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos there, that you might find helpful.