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
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.
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.
Ingredients
Directions
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.
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.
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.
Ha, funny – the original title was Dirty Cooking! but it sounded dirty in a different way.. 🙂
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…
Oh yay! just went to Sundance Lodges for the first time – love that place!
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.
Aw, that’s so great to hear. Thanks so much for sharing!! You made my day!!
looks damn good! will try out this recipe!
The food was delicious. Easy-to-understand recipe, I have recently learned many such recipes and I think this recipe is great.
fnaf world
I enjoyed this recipe.