It seems that my cooking students are always looking for an easy side dish that will be a big crowd-pleaser. This one is definitely a winner. The key is to use small potatoes, like ruby or golden marble potatoes. I parboil them in simmering water, smash them with the back of a large fork or with a potato masher, and then roast them in an extra-hot oven until golden and crisp. These potatoes are delectable.