Buttery Roasted Crushed Potatoes
"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."
photo by gailanng
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4
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
directions
- 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.
Questions & Replies
-
Can I make these a day ahead of time and then reheat them?
Reviews
-
Look! My potatoes appear normal. Usually I love a ‘barrel shaped potato product’ with all my heart (tatertots). Just kidding, great recipe and have already made this twice since discovering last week. -
Delicious and easy. The only change I made was to use fresh garlic and cut back on the salt in the boiling water. I loved how it fit into the timing of dinner. Boil potatoes while prepping chicken breasts for oven. Put chicken in oven while prepping potatoes for oven. Throw potatoes in oven and make salad and veg. Everything finished at exactly the same time! -
Yummy, I used Yukon gold baby potatoes and just a tiny bit of the salt (HBP). I like that you posted the garlic and onion powder too rather than the salt. Very tasty, made for RS#51 -
Didn’t have small potatoes (using up leftovers before shop tomorrow) and only cooking for 2. Used 3 medium sized spuds cut into 1/4s. Boiled with skins on until soft then crushed slightly and tossed in the hot butter, sprinkled with salt and pepper and only had garlic powder. They were fab. I roasted them on 180’c fan for about 30 mins with some small chunks of courgette (zucchini) which I seasoned the same These were equally delicious. Will definitely be doing again! -
A great recipe, worked well for me just as it said on the tin! he he
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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