2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
freshly cracked black pepper to taste
1/3 cup OLIVE & VINE infused olive oil (such as Rich Roasted Garlic, Tuscan Bouquet, Herbes de Provence, Savory Sage and Mushroom, Wild Rosemary)
Preheat the oven to 400°. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with the olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of a heavy glass that has been greased with the olive oil. Sprinkle the smashed potatoes with the remaining sea salt and and freshly cracked black pepper to taste. Drizzle liberally with the remaining olive oil and bake until golden brown and crisp, about 15-20 minutes.