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Crispy Crushed Potatoes

Crispy Crushed Potatoes

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Ingredients
  

  • small new potatoes
  • melted butter canola or olive oil or other fat
  • 1 garlic clove crushed (optional)
  • chopped fresh rosemary or thyme dried chili flakes or a spice blend (optional)
  • salt and pepper to taste
  • freshly grated Parmesan cheese optional

Instructions
 

  • Put the potatoes into a saucepan, cover with water, bring to a boil and cook for 10-15 minutes, or until they’re fork-tender. Meanwhile, preheat the oven to 425°F.
  • Drain the potatoes well, spread them out on a parchment-lined rimmed baking sheet (don’t crowd the pan too much—you want to give them room to brown) and crush each one flat with a fork. If you like, stir a garlic clove into your melted butter, oil or other fat before drizzling it over the potatoes. Sprinkle with herbs and/or spices, or just salt and pepper.
  • Roast for 20-30 minutes, or until crisp and golden on the edges. If you like, pull the pan out, grate Parmesan generously overtop and return to the oven for five more minutes. Serves about 4 per pound of potatoes.