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Crispy Crushed Potatoes

I’m growing potatoes again this year, in a few condos (collapsable vinyl containers and a two dollar plastic laundry basket-it doesn’t look as terrible as it sounds) in the back. I adore potatoes in all their forms, but particularly now when you can pick up small new ones at the market, or dig them out of your own dirt.

A year ago, Dirty Food went to print, and in it a fairly classic technique for boiling, crushing and roasting potatoes topped with garlicky oil and Parmesan cheese. It’s one of my favourite things to do with potatoes, and one of the most versatile, if you consider how many flavours you could add to the oil or sprinkle over the spuds as they roast.

You could do a version of messy fries while you have them on the sheet, scattering with cheese curds or curry sauce or gravy or chili oil-any number of things, really. A couple weeks ago I crushed potatoes and fried them in about an inch of oil on the stovetop, then served them with smoked paprika-spiked tomato sauce and mayo, and they were the best patatas bravas I think I’ve ever had.

This is what I said in the book: I’m not the first to boil, crush and roast new potatoes, but am an avid promoter of this cooking method; the craggy edges produced by squishing allows for maximum crispy bits. Drizzle them with melted butter, oil or ghee, or use the bacon drippings or chicken fat you have stashed away in the fridge. Crush a garlic clove into any of the above to infuse them with garlic. Sprinkle the potatoes with finely chopped herbs or chilies, or with a curry or other spice blend, or stick to salt. And grating some Parmesan (or other intensely flavoured cheese) over the potatoes for their last few minutes in the oven is never a bad idea.

Crispy Crushed Potatoes

AuthorJulie

small new potatoes
melted butter, ghee, 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)

1

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 425F.

2

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.

3

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.

Ingredients

 small new potatoes
 melted butter, ghee, 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)

Directions

1

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 425F.

2

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.

3

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.

Crispy Crushed Potatoes
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About Julie

7 comments on “Crispy Crushed Potatoes

  1. Ian
    September 5, 2020 at 4:13 pm

    Hi Julie. These potatoes were the first thing I made from Dirty Food. Fantastic! I served them with fresh local corn on the Cobb , fresh local yellow beans, sliced garden tomatoes and some grilled chicken.Oh and the potatoes were local as well. I couldn’t think of a better more delicious summer meal. Just a little side story ,when I asked about your book at the store I goofed and called it Dirty Cooking ( sorry) . Anyway I had a laugh because the clerk asked me if this was a recipe book or a self help book. Well I told her it should be in both sections as good food I have found can be great for self help. Enjoying the book btw , Thanks for writing it.

    • Julie
      September 8, 2020 at 1:50 pm

      Ha, funny – the original title was Dirty Cooking! but it sounded dirty in a different way.. 🙂

  2. Nelly Chow
    September 6, 2020 at 10:45 am

    Hi Julie,
    We were camping at Sundance Lodges this week and was so happy to find your book at the Trading Post! It had the “rustic” binding that looked so natural in that environment, lol! I’m looking forward to trying this and the other recipes…

    • Julie
      September 8, 2020 at 1:49 pm

      Oh yay! just went to Sundance Lodges for the first time – love that place!

  3. Esme
    September 6, 2020 at 11:09 am

    I got my copy of Dirty Food in November, and after my first highly successful attempt , I made these every other day for three weeks because my potato-loving Irish husband wanted nothing else. He still asks for “Julie” potatoes at least once a week! They got us through the first scary weeks of the pandemic, as the one thing we hoarded was potatoes! Thanks, Julie, for getting me all fired up for new variations. Love the idea of the smoked paprika tomato sauce.

    • Julie
      September 8, 2020 at 1:47 pm

      Aw, that’s so great to hear. Thanks so much for sharing!! You made my day!!

  4. Nicholas
    September 19, 2020 at 9:04 am

    looks damn good! will try out this recipe!

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