Crispy Smashed Potatoes with Chimichurri

Wash and scrub potatoes.

Add an inch of cold water to a large pot, sprinkle in salt and stir until dissolved.

Add potatoes and make sure the water covers them, if not add a little more cold water.

Sprinkle peppercorns and bay leaf into the water and turn burner on medium high heat.

Once boiling turn heat down to a low boil and let cook for 12 - 15 minutes until a skewer can be poked through the potatoes. If you're using larger potatoes it might take longer.

Remove from heat and drain, place potatoes on a kitchen towel and/or paper towel and allow to cool slightly.

Once the potatoes are a little cooled (5 minutes or so) place them one at a time on a kitchen/paper towel and fold over the top so the top and bottom are covered by the towel. Slowly press the potato with the palm of your hand so it squashes flat. If you press to hard/fast they will break apart and turn into loose chunks (still can be delicious but won't be quite as cool).

Heat a large skillet over medium heat, add olive oil and swirl to coat.

Place each squashed potato in a single layer in the pan (may require multiple batches depending on how many potatoes and the size of your pan).

Turn the heat down slightly and let cook 3 - 4 minutes until the underside has developed a nice crispy brown layer. Flip and cook another 3 - 4 minutes until the other side has crisped and remove them from heat.