We think these potatoes are the perfect side for a steak (especially when French Fries seem like too much of a hassle). Use small potatoes—about 1 ½ inches in diameter or less. For even crispier results, fry the cooked and smashed potatoes in 2 inches of 375°F vegetable oil until golden.

Preheat the oven to 450°F. Add to a large saucepan or pot:

Add water to cover, bring to a boil, then reduce the heat and simmer until the potatoes are easily pierced with a knife, 10 to 15 minutes. Drain and allow to cool for 10 minutes. Lightly grease a baking sheet. Place the potatoes on the baking sheet and smash each one with the bottom of a drinking glass. Brush generously with:

and sprinkle with:

Roast the potatoes until starting to brown on the bottom, 15 to 20 minutes. Flip the potatoes with a spatula and roast another 15 minutes or until browned on the second side. If desired, serve with: