I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.
Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
07Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
08Roast for 15-20 minutes or until crisp and golden brown.