These potatoes come out soft and creamy inside and ultra-crispy outside, managing to quench both my mashed potato and French fry cravings at once. They are delicious served as a side dish with roasted chicken, pot roast or a bean stew, but they also make a tasty hand-held platform for all kinds of toppings (such as Greek yogurt, smoked salmon and dill or black bean dip, avocado and tomato) to be served as a main course with a salad or as a pass-around appetizer. The potatoes may be made up to 4 days ahead, stored in an airtight container in the refrigerator, and can be rewarmed in the oven or served at room temperature.
8 small Yukon Gold potatoes (about 1 ½ pound total)
2 tablespoon olive oil, divided
¼ teaspoon salt, divided
Pierce the potatoes in several places with a fork, then place on a microwave safe plate and microwave on high for 5 minutes. Then use tongs to turn the potatoes over and microwave for 5-6 minutes more, until they are firm, yet easily pierced with the tip of a knife. Allow the potatoes to cool for 20 minutes. They may also be cooked up to three days ahead and stored in an airtight container in the refrigerator.
Preheat the oven to 450 degrees. Place the potatoes onto a sheet pan. Crush each one with the heel of your hand or the bottom of a wide glass to flatten it to a patty about ½ inch thick. Crush them just enough so they spread and come apart somewhat, but much of their skin remains intact.
Brush the tops of the potatoes with 1 tablespoon of the oil, then use a flat spatula to flip the potatoes and brush the other side with the remaining tablespoon of oil. Sprinkle the tops with the salt. Roast until the potatoes are crisps and golden brown, about 25 minutes.
Makes 4 Servings
Serving Size = 2 Potatoes
Per serving: Calories 190; Total Fat 7g; (Sat Fat 1g); Protein 4g; Carb 31g; Fiber 2g; Cholesterol 0mg; Sodium 150mg; Total Sugar 1g