We were having meatloaf and I wanted potatoes. We had the last of the small soft skinned potatoes from our garden. The last of the season deserves something special so I made Crispy Crushed Potatoes.
I started by putting the potatoes in a microwave safe casserole and adding 1/2 cup of water. I microwaved them for 5 minutes, turned them and microwaved them for 5 minutes more. I did a fork test. You want them to be just tender. Overcooked will not work well.
While the potatoes are steaming, preheat your oven to 350 F.
I put the potatoes on the cutting board and used the back of a fork to press down on them. You are not trying to mash the potatoes, just to get a flat surface on each side. I turned them and flattened the other side.
I heated 50 ml (1/4 cup) of margarine or butter in an oven safe fry pan over medium heat. As soon as the butter is melted, put the potatoes in butter and turn them over to coat them. Put the fry pan of potatoes in the oven.
After 20 minutes, turn the potatoes and put them back in the oven and roast them for another 20 minutes.
Take them out and sprinkle with salt and pepper to taste.
We served ours with Classic Meatloaf with Pepper Jelly Glaze and coleslaw.
These are a potato lovers potato. The oven roasting doesn’t brown the skins but makes them crispy. The interior of the potatoes are creamy and smooth. This is an easy way to make a showy potato dish.
The Old Fat Guy