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Crispy Squashed Potatoes

squashed potatoes

These are so easy and so yummy, you will want to make them every day. They are really best with red potatoes, but it is more about size than anything else.

  • ServingsServings


  • 2 pound red potatoes, small to medium
  • 2 teaspoons coarse salt
  • 1/2 cup olive oil
  • parsley for garnish


Poke the potatoes with a fork a few times and put in the microwave for 7 minutes (can do this in batches) or until they are soft enough to eat.  Continue for 2 minute intervals and test with a fork.

Allow to cool down a bit while you preheat the pan with oil.

With the palm of your hand push down on the potatoes so that is flat and some of the potatoes is coming out, but it is all together still.  Then place in the hot pan and sprinkle with salt.  Cook on both sides until golden brown and crispy.  Top with parsley.