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Squished Baby Potatoes (Laura Calder)
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr 5 min
- Servings
- 4.00 serving(s)
Categories
- Side Dish
Cuisine
- French
Cooking Method
- Roast
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Squished Baby Potatoes (Laura Calder) brings together 2 lbs new potatoes, salt and pepper, olive oil in a practical dish for home cooking. It takes about 1 hr 5 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 2 lbs new potatoes
- salt and pepper
- olive oil
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Instructions
Scrub the potatoes and cook, unpeeled, in boiling salted water until tender, about 10 minutes. Drain.
When cool enough to touch, squish them flat using a coffee cup or ramekin. Don't let them explode, just flatten until the edges break a bit, but they are still in one piece. Toss in olive oil and season with salt and pepper.
Heat the oven to 400°F Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.
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