Perfect with a classic French roasted chicken.
Preheat oven to 450 degrees. In a large pot, bring 1 1/2 pounds small potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil (about 3 tablespoons) and season with coarse salt. Roast until golden brown and crisp, about 35 minutes, turning once. Serves 4.
Recipe courtesy Martha Stewart.