Posted by: hilsrecipeoftheweek | September 25, 2009

Crunchy crushed potatoes

 

A sort of chip and roast potato combination, with part-boiled potatoes that are crushed and then roasted.  I don't have to tell you that they are delicious.

A sort of chip and roast potato combination, with part-boiled potatoes that are crushed and then roasted. I don't have to tell you that they are delicious.

By Jo Pratt/Daily Mail

Serves 4

INGREDIENTS

 1kg new potatoes, halved if large

3tbsp olive oil

METHOD

Preheat the oven to 200C/gas 6. Cook the potatoes in boiling salted water for 10 minutes. Drain and tip into a roasting tray.

Using a potato masher or the base of a glass or cup, crush each potato – some more than others, so you get lots of lovely small crispy bits once they have roasted.

Toss in the olive oil and cook in the oven for about 45 minutes to 1 hour, turning a few times throughout, until the potatoes are wonderfully golden and crunchy.

Remove from the oven and scatter with sea salt to taste before serving.

HANDY TIP: For a touch of spice, a pinch of cayenne pepper

Read more: http://www.dailymail.co.uk/femail/food/article-1126659/Lazy-Sunday-lunch-recipes-Crunchy-baked-potatoes.html

Hils comment: Scrumptious. Hardly low fat or health food, but hey! Ever heard of the 80/20 Rule? (www.thefooddoctor.co.uk). The potatoes are cooked in their skins, though, so partly healthy.

 I can’t promise this will always serve 4, it’s incredibly more-ish!

DSCN3419

How yummy is that?

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Responses

  1. Looks more like it would serve 2 – if you’re greedy like me!


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