Squished Baby Potatoes

TOTAL TIME: 1 hr 5 min
Prep: 5 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 pounds/1 kg new potatoes
  • Kosher salt and freshly ground black pepper
  • Olive oil
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Directions

Scrub the potatoes and cook, unpeeled, in boiling salted water until tender. Drain. When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.

Heat the oven to 400 degrees F/200 degrees C. Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.

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5

Newest Ratings and Reviews

Read all 11 reviews

  • on February 24, 2014

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    Such an original recipe, but so easy. Everyone I've served the potatoes to wants the recipe and the making of it is spreading like wildfire out there! The potato edges are crispy and yet potatoes still soft inside. This was the first recipe of Laura's that I had made and now I record every show. There is something that interests me on each one....everything I have made of hers is different and delicious.

    people found this review Helpful.
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  • on February 15, 2014

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    Meat and potato lovers, lock this one into the permanent repertoire!

    people found this review Helpful.
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  • on August 18, 2013

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    I used baby Yukon Gold potatoes. And I used duck fat instead of EVOO thereby combining two of
    your potato recipes into one. Fabulous. All my dinner guests were taken with the 'special' potatoes
    and their presentation.
    And by the way, I also used Argon Oil (which I ordered on line after you mentioned it on your show on thick slices of fresh farmers' market beefsteak tomatoes which I sprinkled generously with Zahtar. Everyone raved about it. Thank you again for two more wonderful recipes!

    people found this review Helpful.
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