Squished Baby Potatoes Laura Calder Food

CRISPIEST EVER POTATOES

Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

Preheat the oven to 450 degrees F.
Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

SQUISHED BABY POTATOES (LAURA CALDER)

Squished Baby Potatoes (Laura Calder) image

Baby potatoes are so delicious to start with, but cook them this way and you'll never have them any other way again! This recipe is from Laura Calder, a chef with the show, "French Food At Home" on Food Network Canada. Enjoy!

Provided by Nif_H

Categories Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

2 lbs new potatoes
salt and pepper
olive oil

Steps:

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.

SQUISHED BABY POTATOES

Squished Baby Potatoes image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 pounds/1 kg new potatoes
Kosher salt and freshly ground black pepper
Olive oil

Steps:

Scrub the potatoes and cook, unpeeled, in boiling salted water until tender. 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 degrees F/200 degrees C. Spread the potatoes on a baking sheet and bake until crisp outside and soft inside, about 40 minutes.

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