Crispy Roasted Potatoes

 Published in the Washington Post with a sauce that I don't think we'd like.

Ingredients

1/2 tsp salt

1 lb baby potatoes

2 T EVOO, divided into two parts

1/2 t freshly ground black pepper

1 t garlic powder

Instructions

Oven to 450F, rack to middle position.

Line a large, rimmed baking sheet with heat tolerant parchment. Set aside.

Bring a medium saucepan to a boil. Season with salt and add the washed potatoes.  Reduce the heat to medium and cook for 15-20 minutes, until tender.

While that is cooking, combine half the salt and pepper. Set aside. Combine the other half and set aside.

When the potatoes are done, remove from the water, drain, and dry with towels.

Arrange the potatoes on the prepared baking sheet and use a glass to push them flat. Drizzle with 1 T EVOO and half the spices. Flip the potatoes and repeat.

Roast for 15 minutes, flip, then continue roasting for 5-10 more minutes or until the potatoes are crispy and golden.

Sprinkle the potatoes with the garlic powder and serve.