Crispy Flattened Potatoes

Penny Hall Recipe

By Penny Hall FantasyFaery54

My daughter tried these for the first time for dinner with her family, and says they were excellent!

www.finecooking.com/recipes...


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

12 to 15 baby red or yellow potatoes(about 1 -1/2 oz ea, 1-1 1/2 to 2 inches in diameter)
2 3/4 tsp kosher salt
1/2 cup extra virgin olive oil

Directions Step-By-Step

1
Boil the potatoes:
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
2
While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
3
Flatten and cool the potatoes:
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Roast the potatoes
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot
Make Ahead Tips
Do the busy work—boiling and flattening the potatoes—up to 8 hours ahead. Let potatoes cool completely, and store them on the pan, lightly covered, in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 270; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 3; Protein (g): 2; Monounsaturated Fat (g): 15; Carbohydrates (g): 20; Polyunsaturated Fat (g): 2; Sodium (mg): 520; Cholesterol (mg): 0; Fiber (g): 2;

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #sides
  • Comments

  • 1-5 of 8
  • user
    cindy sandberg cindyLs - Jun 7, 2012
    I do something very similar and my family loves them. I just boil the potatoes, drain them well, then transfer them to a large skillet or griddle with olive oil and smash them flat with a spatula in the pan. Season and saute til browned on both sides. Soooo good!
  • user
    Stormy Stewart karlyn255 - Jun 7, 2012
    Stormy Stewart [karlyn255] has shared this recipe with discussion group:
    Magic in the Kitchen
  • user
    Bob Wakeman Bigcatfish - Jun 7, 2012
    I am going to try to make these over an open fire .In my dutch oven.
  • user
    Penny Hall FantasyFaery54 - Jun 8, 2012
    Found this recipe on Pinterest first, and my daughters recipe. I bet they would be great over an open fire dutch oven style. Need to take pics and post here with recipe. Probably would be really good using bacon drippings in the dutch oven.
  • user
    Bea L. BeachChic - Jun 11, 2012
    Bea Liles [coffeetime] has shared this recipe with discussion groups:
    CHATTERBOX
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