Smashed Papas a la Provenzal

Potatoes

• 900g baby Yukon gold potatoes900 ozlbgkg baby Yukon gold potatoes
• 3 tbsp olive oil3 tsptbspcupfl ozptqtgalmlL olive oil
• 3/4 tsp salt0.75 tsptbspcupfl ozptqtgalmlL salt
• 1/4 tsp black pepper0.25 tsptbspcupfl ozptqtgalmlL black pepper

The Provenzal

• 6 cloves garlic, finely minced6 cloves garlic, finely minced
• 1 cup flat-leaf parsley, finely chopped (packed)1 tsptbspcupfl ozptqtgalmlL flat-leaf parsley, finely chopped (packed)
• 2 tbsp olive oil2 tsptbspcupfl ozptqtgalmlL olive oil
• 1 tbsp red wine vinegar1 tsptbspcupfl ozptqtgalmlL red wine vinegar
• 1/4 tsp red pepper flakes0.25 tsptbspcupfl ozptqtgalmlL red pepper flakes
• 1/2 tsp salt0.5 tsptbspcupfl ozptqtgalmlL salt

1. 1Preheat oven to 450°F (230°C).
2. 2Boil the baby potatoes in well-salted water until fork-tender, 16 minutes.
3. 3Drain and let them steam off and dry for 5 minutes.
4. 4Oil a sheet pan. Arrange the potatoes with space between them and smash each to about 1/2 inch with the bottom of a glass or a masher. Drizzle with olive oil, salt, and pepper.
5. 5Roast 25 minutes, until deeply golden and crisp at the edges.
6. 6While the potatoes roast, stir together the garlic, parsley, olive oil, vinegar, red pepper flakes, and salt in a small bowl.
7. 7Spoon the provenzal over the hot potatoes and return to the oven 2 minutes to take the raw edge off the garlic.
8. 8Serve immediately.