Crash Hot Potatoes

Add the potatoes and 1 1/2 teaspoons salt to a medium saucepan. Add enough cold water to cover the potatoes by at least 1 inch and turn the heat to high.

When water comes to a boil, reduce the heat to medium and cook, uncovered, until the potatoes are easily pierced with a paring knife or fork, 10 to 12 minutes. Remove from the heat and drain.

Place the racks in upper and lower third positions. Drizzle a large rimmed baking sheet with 2 tablespoons of the oil.

While potatoes are still hot, carefully place them on the prepared baking sheet, and roll them around to coat them in oil. Use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/3-inch thickness and 2 inches in diameter. Be careful not to smash the potatoes down so much that they break up.

Drizzle smashed potatoes with 1 tablespoon olive oil and sprinkle evenly with 3/4 teaspoon salt. Sprinkle the tops with Parmesan.

Bake the potatoes on the lower third rack until the bottoms are golden brown, about 10 minutes. Transfer baking sheet to upper third rack and continue to bake until tops are crisp and golden brown, 10 to 14 minutes more.

While potatoes bake, whisk together the vinegar, mustard, and remaining 1/2 teaspoon salt until smooth. Slowly drizzle in the remaining 3 tablespoons of olive oil, whisking constantly, until combined. 

Drizzle the potatoes with the dressing and sprinkle with flaky sea salt, if desired. 

These are best served immediately right out of the oven, but in the unlikely event that you do have leftovers, store them, covered with foil, in the refrigerator for up to 5 days.  Pop them back in a 425ºF oven on a sheet pan for 5 to 10 minutes or until hot. (Or use an air fryer to reheat them!)

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