the school I work at has some sort of “red bliss potatoes” on the menu that are smashed and golden brown and look super good, I’d do that

I haven’t made them but my chef’s imagination thinks that they are boiled in salted water to soften, then smushed flat (to like idk an inch thick tho) and then either fried or roasted until browned

haven’t made them but I’m pretty sure that’s how they work

obviously season them appropriately after parboiling