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Crushed new potatoes
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
This trendy side dish is a crunchy halfway house between roast and sauté potatoes. Small potatoes (no need to peel) are boiled till tender, squashed with the palm of your hand, allowed to cool then half an hour before eating, roasted till crisp and sizzling.
Ingredients
Method
Line a roasting tin with baking paper and brush with olive oil, butter or fat (to give a roasty finish to the potatoes; the baking paper is there to make light work of cleaning up afterwards). If making double quantities, use 2 roasting tins so the potatoes are well spread out. Scrub the potatoes (do not peel) and put in a pan with 2 tsp of the salt and water to cover by 3cm. Boil for about 20