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Crispy roasted potatoes

Deliciously crunchy outside, moist and fluffy inside—these potatoes are totally addictive

Recipe by Paula Bowman

**INGREDIENTS** * 3 lb small red-skinned potatoes (cut large ones into 1-inch pieces) * 3 tbsp extra-virgin olive oil

(see INSTRUCTIONS below)

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**INSTRUCTIONS** 1. Preheat oven to 425°F. 2. In a large pot, cover potatoes with cold, salted water and bring to a boil. Reduce heat and simmer until potatoes are tender when pierced with a knife. 3. Drain and spread out on a pan. With a wooden spoon, tap each potato to flatten slightly. Drizzle with oil, season with salt and freshly ground black pepper and place in oven. 4. Bake 25 minutes, until skins are crispy and golden brown. Serves 4 to 6.

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