Wacka-Mole Taters

Ahh, the lowly potato. Maligned yet the staple of so many meals. I mean some folks demand potatoes or it ain’t a meal!

So, in the constant push to find “another” way to make potatoes, I saw this on Cook’s Test Kitchen.

It’s simple. It’s rustic.

It’s good.

The picture at left suggests that they are finished in a saute pan on the stove. Actually it’s far easier to do them under the broiler. But either way works.

INGREDIENTS:

  • 6 new potatoes
  • 1 Tbsp canola oil
  • salt and pepper to taste
  • olive oil

INSTRUCTIONS:

  1. Wash your potatoes and place in a plastic bag. Drizzle with the canola oil and massage until potatoes are coated.
  2. Turn out onto a parchment-lined jelly roll and roast in a 425° for about 40 minutes or until fork tender.
  3. Remove pan from the oven and move all but one potato to one end.
  4. Take a small sauce pan and press down on the potato until it gives in and squashes. Do this until all are squashed, keeping them apart from each other.
  5. Drizzle with olive oil and sprinkle with salt and pepper.
  6. Place back in the oven under broil, and broil until edges are crispy and the open potato is just starting to brown.

Serves: 3 (assuming 2 per person)

 

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One thought on “Wacka-Mole Taters

  1. Pingback: Smooshed and Loaded Taters | What's On the Stove?

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