Crusty potato spuds
These crusty crushed potatoes with oil, butter or garlic (if you choose using) are simply divine.
Prep Time 12 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 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.
Enjoy every mouthful! They are truly gorgeous.
- 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.
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Serving: 100g | Calories: 125kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 1161mg | Potassium: 33mg | Vitamin A: 20IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 0.5mg