These crushed potatoes combine the crunchiness of roast potatoes with the creaminess of mash – what’s not to love?! Use a good floury potato like Burbank from The Gourmet Potato.
Serves 2 as a side dish
Ingredients
- 400g Russet potatoes, peeled and cut into large chunks
- Salt flakes, to taste
- 2 tablespoons extra virgin olive oil
Method
- Preheat oven to 220°C.
- Place potatoes into a saucepan of well-salted cold water and bring to the boil.
- Reduce heat and simmer for about 15 minutes, until just tender.
- Tip into a strainer, toss in the strainer to rough up the surfaces a little; leave to dry well.
- Pour oil into to a baking dish, add potatoes and toss to coat, crushing potatoes a little.
- Place in oven, reduce temperature to 200°C and bake for 20 minutes.
- Shake the pan and turn potatoes over using a flexible spatula to release any that stick.
- Return to oven for a further 20 minutes or so, until they’re golden brown and crisp all over, turning and shaking them a few more times.
- Salt generously and serve.
