These little spuds are boiled then baked crisp for an incredibly crave-worthy fall side. You can customize them however you like, but we like ours with a drizzle of nutty tahini and a squeeze of lime, along with tons of salt and freshly ground black pepper.
Preheat oven to 425 degrees.
Put potatoes in a pot and add water until covered by an inch. Add sea salt and bring to a boil. Cook until potatoes are easily pierced, 20-25 minutes. Drain and let cool 5 minutes.
On a baking sheet spread out potatoes and use the back of a fork to smash potatoes to about a 1/2 inch thickness. Place a slice of garlic on each.
Drizzle with olive oil, kosher salt, and black pepper and bake for 25 minutes or until potato edges are crispy.
Just before serving, drizzle with lemon juice, tahini, and green onions.
Don't be scared off by the two-step cooking process, this side is easy to make and offers endless options for customization. Add cheese at the end of baking, or sprinkle with Furikaki and a drizzle of dark soy. We like ours with a drizzle of nutty tahini and a squeeze of lime, along with tons of salt and freshly ground black pepper.