Prep 15 mins
Cook 50 mins
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!
- 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.
I used chili infused avocado oil with a few slivers of butter instead of olive oil. I boiled them for a bit longer (until nice and soft) and squished them and added the seasoning whilst still nice and hot. I grilled them for a few minutes instead of baking them. I also tossed in some dry Italian herbs after grilling.
Delicious! Nice and crispy on the outside, and sweet and tender on the inside. This is a great new way to eat baby potatoes....wish I'd had this recipe a few months again when they were plentiful from the garden! Perfection.