Crispy Smashed Potatoes

These are so good. The oven does most of the work and the result is this crispy potato goodness that goes well with just about any meat. Tonight I'm serving these with steaks. I can smell them now and I can't wait!

Serves 4

1 1/2 pounds fingerling or other small potatoes
3 tablespoons butter/margarine
3 tablespoons olive oil
salt and pepper

Place the potatoes in a large pot and fill with water. Bring to a boil and season the water with salt. Boil the potatoes until they are soft about 15 minutes. Drain and lay the potatoes onto a rimmed baking sheet to cool that has been lined with a silpat or sprayed with cooking spray. Preheat the oven to 450. Using the flat end of a meat mallot or a drinking glass with a flat bottom, gently smash each potato flat. Sprinkle with salt and pepper. Melt the butter and olive oil in the microwave and pour a little over each potato. Bake in the oven 35 minutes, turning each potato over half way through the baking process. Bake until the potatoes are brown and crispy.