Brunch, dinner or straight from the oven these crispy crushed potatoes are one of the most moorish, can’t get enough of them potato sides we have here. The edges are crunchy, the middles are soft and I can tell you you’re going to have a queue by the cooker waiting for these little beauties to come out.
Course: potatoes, Sides
Cuisine: Clean Eating
Keyword: Crispy crushed potatoes
Author: Stephanie
Ingredients
3-4SmallPotatoes Per person, skin on, scrubbed
2tbspOlive oilPlus a little extra for baking
Salt and pepper For seasoning
Toppings Optional
Instructions
Heat your oven to the maximum temperature it'll go (make sure it's very hot before you put the potatoes in)
Line a baking sheet with foil and use a little olive oil to grease it. Put to one side
Boil your small potatoes in a large pan of water, whole, until cooked through and soft
Once the potatoes have boiled, drain them and put them back in the pan
Add the olive oil to the whole potatoes and gently swirl the pan so the potatoes are fully covered with oil. Putting the oil on hot potatoes means it'll become runny and able to cover all the potatoes easily
Put the whole potatoes on the baking sheet, spreading them out well and making sure they're not touching
Using a potato masher or the back of a fork, gently crush each potato
Spray a tiny bit more Olive oil into the potato where it's been crushed and bake in the oven for 10-12 minutes or until the edges are golden and crispy