To experience the deliciousness of this side dish, you will only have to make those crushed and crusty potato spuds! They are absolutely superb!
I prepare those as a side dish that breaks the ‘boredom’ of having just a plain baked or boiled potato on the plate.
Those spuds are really nice, nutty and crispy. Next to a roast lamb and some nicely baked veggies, they are just divine. I do tend to like baked veggied in general more than boiled but that’s me.
Every time I prepare them, I put some extra as I like to snatch a couple (at least) before they make it to the table ;-). Only because I cannot possibly control myself when I see them coming out of the oven. They are way too tempting.
As I was saying these make a gorgeous side to any steak, roast or fried meat, but they can be fab with a deep like a houmous or any yoghurt deep. I personally like to drawn them with a garlic sauce poured over just before having them on my plate. I really love having raw garlic. I deal with the breath after, ha ha, but could not skip certain pleasures in life and this is definitely one of them, garlic with potato, what a combo!! If you do not like raw garlic, use garlic butter or garlic infused olive oil.
I also alternate the herbs between Italian mixed herbs and the ones that I normally buy contain sesame seeds (delicious), thyme, rosemary or simple oregano or fresh parley crushed with garlic. Oh!!
Again, I’d always only choose organic potatoes because they do taste a lot better, they have a nicer texture (find non organic ones a lot more watery) and if you ask me, the organic version are better in every way, but…. this is a personal choice and opinion and I know many people don’t share this exact thoughts on organic produce but since I so strongly believe organic produce is better I somehow feel obliged I need to mention it.
Here is this simple spuds recipe.
Crusty potato spuds
- 16 small salad potatoes or 12 medium ones (skin on)
- 2 tbps olive oil or melted coconut oil, or garlic butter
- 1 tsp salt (for boiling)
- 1 tbsp Italian herbs (mixed)
- 1/2 tsp Sesame seeds
- 1 tsp sea salt crystals
- pepper (freshly crushed) or cayenne pepper, to taste
- Preheat the oven at 190 C, 475 F, Gas Mark 5.
- Place a pot with 1l water on medium to high heat. Add the salt and allow to boil.
- Meanwhile wash the potatoes thoroughly and place in the pot when water is almost at boiling point.
- Boil them for 5 min from boiling point.
- While the potatoes are boiling, prepare an oven tray by laying a sheet of parchment paper and drizzling some olive oil.
- When the potatoes have been boiling for 5 min, remove the pot from heat, pour out the water or remove the potatoes from water. Whatever you prefer and find easier.
- Gently and carefully handle the spuds while they are still hot and this is the secret for a great taste and fab crispness. They should go in the oven while still pretty warm from boiling.
- Place each potato on a chopping board and slightly squash with a potato masher. Apply pressure little by little until the potato flattens slightly.
- Remove with a spatula and place nicely in the tray.
- Drizzle a small amount of oil, garlic infused oil or melted garlic butter on each potato, sprinkle some coarse sea salt, a tiny pinch of dried herbs (my mix contains some sesame seeds too which is lovely ;-)), some black or cayenne pepper and place them in the oven.
- Bake for 30 min and mid-time you can take the tray out of the oven, drizzle or brush the spuds with a touch more oil, then place it back in.
- Take the tray with the little crusties out of the oven as soon as they look beautifully golden brown.
- Serve immediately and fully ENJOY those little splendours.
- Try using organic potatoes if you can. They are tastier and healthier.
- The oil choice: olive, coconut or avocado oil, or simply use either butter or duck/goose fat. I do sometimes use those flavoured oils like a rosemary and garlic which I make myself by simply adding a few cloves of garlic and one or two springs of rosemary to a small bottle of olive oil.
- I sometimes fancy them with cheese on top, any cheese that melts well or one you like in particular. I love them with guyere cheese or cheddar or grated mozarella.
- When crushing the potatoes you need to be really gentle and apply force little by little. If they don’t crush well they are either over or under boiled. I suggest you choose the potatoes to be of very similar sizes and before starting to crush them, try one first to see they are not still hard, they might need a little extra boiling.
- Try using a slightly greased parchment to crush the potatoes (one by one) on and remove them with a cake serving knife or an icing spreader. Alternatively, crush them straight away on the greased parchment paper and tray that they will bake on.