Smashed Potatoes with Paprika Salt

• 2 lb small red or Yukon gold Potatoes

• Salt

• 3 tbsp olive oil

• 1 tsp fine sea salt

• 1 tsp sweet paprika

• 1/2 tsp smoked paprika (pimentòn)

Preheat the oven to 400° f line a rimmed baking sheet with parchment paper.

In a large saucepan, combine the potatoes and water to cover by 2 inches. Salt the water generously, bring to a boil over high heat, and cook, uncovered until the potatoes are just tender when pierced with a knife 12 to 15 minutes.

While the potatoes are cooking, in a small bowl, stir together the sea salt, sweet paprika and, smoked paprika.

Drain the potatoes in a colander and transfer them to a bowl. Drizzle with two tablespoon of the olive oil, sprinkle with that paprika salt, and toss until the potatoes are evenly coated. Spread the potatoes in a single layer on the prepared baking sheet. Using the heel of your hand or the back of a wooden spoon, smash each potato until it splits and flattens slightly. Pour the remaining one tablespoon oil into the bowl used to season the potatoes and stir to mix it with the spices left in the bowl. Brush the mixture over the tops of the smashed potatoes.

Roast the potatoes until the skins are crisp, about 35 minutes. Serve right away.

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