Baby Squished Potatoes

Delicious crispy on the outside but soft on the inside, Baby Squished Potatoes are a great alternative to french fries and make for a tasty side dish for a variety of main dishes. For a different flavor profile, top with a variety of spices or seasonings such as paprika, garlic or mixed Italian seasonings.

Ingredients

• 2 lbs Baby Potatoes, New
• Salt & Pepper, To Taste
• 1 tbsp Olive Oil

How to Make It

• 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, ramekin or the pot. 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 oven to 400 degrees
• Spread the potatoes on a baking sheet and bake until crispy on the outside but still soft inside, about 40 minutes.

Making ahead

If making ahead, you can prepare the Baby Squished Potatoes to the point of squishing them flat after they have been boiled. You can then cover and refrigerate for a few days until ready to finish. Remove from the fridge, toss in the olive oil, season and bake.

Leftovers

If you are anything like me, where my eyes are far bigger than my stomach, then you will likely cook too many Baby Squished Potatoes than can be consumed during your meal. I place any leftovers in a covered container and refrigerate for a few days.

To reheat, I place them on a baking sheet and warm in a 350 degree oven for 15 to 20 minutes or until heated through. This will help keep them crispy on the outside. Alternatively you place them in a microwave safe dish and reheat for approximately a minute or until your reach the desired temperature.

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