Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Squished Baby Potatoes
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 536 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 5 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 536 mg
Ingredients
Directions
- 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.
