Create a new holiday table staple. These smashed yukon golds may be gobbled up instead of the turkey.
2 pounds baby Yukon Gold potatoes 1 tablespoon + 1 teaspoon sea salt fresh cracked pepper to taste 1/3 cup Ghiggeri's Garlic Extra Virgin Olive Oil
Preheat the oven to 400 F.
Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife.
Drain the potatoes thoroughly.
Rub a sheet pan liberally with Ghiggeri's garlic olive oil.
Place the potatoes on the sheet pan and gently crush each potato into a disk using the bottom of heavy glass that has been greased with Ghiggeri's garlic olive oil. Sprinkle the smashed potatoes with the remaining sea salt and fresh cracked pepper to taste.
Drizzle liberally with the remaining Ghiggeri's garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.