Crispy Smashed Potatoes with Flaky Salt & Chives

Ingredients

• •1 lb small Yukon Gold potatoes (golf ball-sized, about 6–8)
• •1 tsp kosher salt, for boiling water
• •3 tbsp olive oil
• •1/2 tsp freshly ground black pepper
• •2 tbsp fresh chives, thinly sliced
• •flaky sea salt (such as Maldon) to taste

Instructions

1. 1.Place the potatoes in a medium saucepan and cover with cold water by 1 inch. Add the kosher salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a knife slides through with no resistance, 20–25 minutes. Drain and let steam-dry in the colander for 5 minutes.
2. 2.While the potatoes boil, preheat the oven to 450°F with a large rimmed baking sheet inside — let it heat for at least 15 minutes so it's screaming hot when the potatoes hit it.
3. 3.Drizzle 2 tablespoons of the olive oil onto the hot baking sheet, tilting to coat. Arrange the drained potatoes on the sheet, spacing them well apart. Using the bottom of a heavy glass or measuring cup, firmly smash each potato to about 1/2-inch thick — they should split and spread at the edges.
4. 4.Drizzle the remaining 1 tablespoon of olive oil evenly over the smashed potatoes. Season generously with the black pepper.
5. 5.Roast on the top rack for 25–30 minutes, without disturbing, until the edges are deeply golden and crisp and the undersides are well-browned. No need to flip.
6. 6.While the potatoes are in their final few minutes, thinly slice the chives.
7. 7.Transfer the potatoes to a serving plate. Immediately scatter the sliced chives over the top and finish with a generous pinch of flaky sea salt. Serve at once alongside the chicken.