Boiling and squishing new potatoes creates craggy edges and allows for maximum crispy bits. Sprinkle the potatoes with finely chopped herbs or chilies, with a curry or other spice blend, or a generous grating of parmesan. They’re also delicious just sprinkled with salt.

4 servings

Ingredients

  • 1 lb small new potatoes
  • 2 tbsp melted butter, canola or olive oil or other fat
  • 1 garlic clove, crushed (optional)
  • Chopped fresh rosemary or thyme, dried chili flakes or a spice blend (optional)
  • Salt, to taste
  • Freshly grated parmesan (optional)

Method

Place potatoes in a saucepan, cover with water, bring to a boil and cook for 10 to 15 minutes, or until they’re fork-tender. Meanwhile, preheat the oven to 425°F.

Drain the potatoes well, spread them out on a parchment-lined rimmed baking sheet (don’t crowd the pan too much—you want to give them room to brown) and crush each one flat with a fork. If you like, stir a garlic clove into your melted butter or oil before drizzling it over the potatoes. Sprinkle with herbs and/or spices (if you like!), or just salt.

Roast for 20 to 30 minutes, or until crisp and golden on the edges. Pull the pan out, grate parmesan (if you’re using it) generously overtop and return to the oven for five more minutes.

Crispy Crushed Potatoes

 

This recipe was originally published in the July/August 2024 print issue of Western Living magazine. Sign up for your free subscription here.

Julie Van Rosendaal

Julie Van Rosendaal