A crushed, crunchy potato dish you can't get enough of

Ingredients for 5 servings:

• 10 medium potatoes, unpeeled
• Salt
• 1/2 cup olive oil
• Black pepper
• 1/2 cup fresh parsley, for serving

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Crunchy potatoes

(Photo: Yossi Salis)

Instructions:

1. Wash the potatoes thoroughly and cut them into quarters. Place them in a pot, cover with water, add a teaspoon of salt, and bring to a boil. Reduce the heat and cook for about 15 minutes, until the potatoes are tender but not falling apart. Drain in a colander.
2. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with some olive oil.
3. Arrange the potatoes on the baking sheet in an even layer. Gently smash them with your hands or a potato masher so they flatten slightly but remain intact. Drizzle the remaining olive oil over them and sprinkle with salt and black pepper.
4. Roast for 15-20 minutes, until the potatoes develop a golden-brown crust. Remove from the oven, sprinkle with fresh parsley, and serve immediately. These potatoes are best enjoyed straight from the oven but can be stored in the refrigerator for up to a day and reheated before serving.