1/2 cup Basil Parmesan or Roasted Garlic & Rosemary Dipping Oil
12-15 baby red or yellow potatoes
3 tsp kosher salt
Put potatoes in one layer in a large saucepan and cover with at least an inch of water. Add 2 tsp of kosher salt.
Bring water to a boil over high heat, then reduce to a simmer until potatoes are cooked through and tender, then drain and remove.
Using a glass jar, gently press down on each potato, flattening to a thickness of about 1/2 inch.
Cover a large rimmed baking sheet with aluminum foil and a layer of parchment paper, then place flattened potatoes on a baking sheet to cool completely.
Heat oven to 450 degrees.
Brush each potato with oil, then sprinkle potatoes with salt.
Roast potatoes until crispy and brown around the edges, flipping each potato half way through.