Crispy Squished Potatoes: Feb 2020, Week 4




Yield: 8-12 servings

Ingredients: Resource from https://www.rachaelrayshow.com/recipes/26743_crispy_squished_potatoes

½ pound small potatoes per person

Salt

Melted butter or olive oil, sunflower oil

Pepper

Herbs, such as chives, dill, and/or parsley

PREPARATION: Boil potatoes to just tender in salted water, then drain and cool. Squish with bottom of a juice glass and coat in oil or melted butter, salt and pepper.

Roast at 400F until very crispy and deep golden. Garnish with herbs of choice, such as chives, dill, and/or parsley.


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