one small bag of yukon golds, fingerling, or other small potatoes
1 1/2 tablespoons olive oil
1 teaspoon of salt
pepper to taste
1 green onion, chopped
Place the potatoes in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil and cook at a low boil until they are tender enough to slide a knife in easily, about 10 minutes or less. Drain the potatoes.
Heat the olive in a large skillet over medium-high heat. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper. Once they're crisp on one side turn them over and cook them until they're crisp on the other side, as well. Sprinkle with the green onion, season with salt and pepper to taste and serve hot.