Enough very small potatoes to allow 4-5 per person (I like red, fingerling or Yukon Gold best) 1-2 TB olive oil Sea or Kosher salt
Put unpeeled potatoes in large saucepan. Add 1 tsp salt and cover with water. Bring water to boil over med-high heat. Reduce the heat; cook at a low boil until they are tender enough to slide a knife in easily (about 10 minutes or a little less); don’t over cook. Drain potatoes ~ Heat olive oil in large skillet over med-high heat. (Remember that it needs to be big enough to hold the potatoes, which double in size when they are smashed.) Smash each potato with a masher or bottom of heavy glass. Season with sea/Kosher salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, Parmesan cheese, or whatever and serve.
Off to start baking 6 orders for eBay customers. These are 2 of the things I'll be making today (recipes under Cookies category)
Update on the baby birds: Remember that itty-bitty baby bird that fell out of the nest on our patio yesterday? Well, now there are 2 of them hopping around! I think the other 2 or 3 pushed them out! ** The nest is over a small horizontal speaker under our patio cover, so not much room in there as they get bigger. ** There are about 20 bigger birds circling and dive-bombing the patio!