The latest edition of Fine Cooking had instructions for making these potatoes. You get some baby red potatoes and boil them until they are soft. You then place them on a baking sheet and squish them flat, about 1/2″ thick. Sprinkle on some salt and pepper, and pour olive oil over them fairly liberally. Bake them at 425º until they are crispy, about half an hour or so.
They are unbelievably good. Of course, it helps to use high quality olive oil, freshly ground pepper, and crunchy coarse sea salt. Given the season, I’m thinking of them as being like latkes, only better.