Crispy Squished Potatoes: Feb 2020, Week 4

Yield: 8-12 servings

Ingredients: Resource from

½ pound small potatoes per person


Melted butter or olive oil, sunflower oil


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.