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REC: Crispy 'Flattened' Potatoes. Made these tonight and they were awesome!

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Joined: Dec 10, 2005


Posted to Thread #4982 at 12:50 am on Dec 18, 2006

I first saw this 'recipe' in a BBC Good Food a couple of years back and meant to make it and never got around to it. Then the January '07 issue of Fine Cooking had a similar recipe. The recipe below is a shortened version of Fine Cooking's.

Crispy Flattened Potatoes

Serves 4

12 to 15 baby red or yellow potatoes (about 1 to 1.5 oz. each)
Kosher salt
Unsalted butter
olive oil

1). Boil. Put potatoes in saucepan and cover with at least one inch of water. Add salt. Bring to boil and cook potatoes until tender. When done – cool. (I made these a day ahead of roasting and simply kept them in the fridge overnight).

2. Flatten. Flatten anyway you like – I did so with a big ol’ knife (think smashing garlic). Flatten to about ½ inch. Don’t worry if some break apart – still use them.

3) Roast. Heat oven to 450. Cover large rimmed baking sheet with foil – spray with nonstick oil. Put a couple of pats of butter on the baking sheet and put in oven until melted. Swish around so butter covers foil. Put potatoes on top – then drizzle with olive oil. Cook about 20 – 25 minutes until nicely browned – turn over and do the same. Remove from oven – salt – enjoy!!

adapted from Fine Cooking, Jan. 2007

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