Crushed Heirloom Potatoes Food

GOLDEN CRUSHED POTATOES

Golden Crushed Potatoes image

Provided by Ellie Krieger

Time 50m

Yield 4 servings, serving size 2 potatoes

Number Of Ingredients 4

Ingredients

8 small gold creamer potatoes (like Yukon gold), about 1 pound
Nonstick cooking spray
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

Preheat the oven to 450 degrees F.
Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

BUTTERY ROASTED CRUSHED POTATOES

Buttery Roasted Crushed Potatoes image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Provided by MarthaStewartWanabe

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Preheat oven to 375°F.
Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
Once tender, drain water from potatoes. Set aside to cool slightly.
Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1

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