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.
Crispy Squashed Potatoes
Servings
Ingredients
- 2 pound red potatoes small to medium
- 2 teaspoons coarse salt
- 1/2 cup olive oil
- parsley for garnish
Instructions
- 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.
Might lose some of the crispness but should be good.
Would they be good warmed up for Shabbos lunch?
You probably could, but cover them.
if you don’t have a microwave, you can’t make them in the oven?
This really was as simple as it sounds, and quite yummy. Potatoes with a little bit of crisp to the edges, but still soft and smooth on the inside – the ultimate comfort food!
potatoes, olive oil and salt — could life be better??
These are made in the microwave first to soften and then squashed and pan fried in oil. You could definitely throw some garlic in while the potatoes are cooking.
What temp do we set the oven on and how long to bake. I thought I saw one recipe like this with grushed garlic too
Sounds delicious. Will try it for first seder side. Thanks.