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.
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.
- 6 new potatoes
- 1 Tbsp canola oil
- salt and pepper to taste
- olive oil
- Wash your potatoes and place in a plastic bag. Drizzle with the canola oil and massage until potatoes are coated.
- Turn out onto a parchment-lined jelly roll and roast in a 425° for about 40 minutes or until fork tender.
- Remove pan from the oven and move all but one potato to one end.
- 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.
- Drizzle with olive oil and sprinkle with salt and pepper.
- 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)