Pan-fried squished potatoes are great with steak, chicken, or pork chops. But you could also eat them for breakfast with your eggs and bacon! Shoot, go ahead and dip em in ketchup for all I care. So squish away my friends, and enjoy the soft and crispy goodness.
Total Time
20min
4.4
9 Ratings
Author: Julie Yoon
Servings:
2
Ingredients
•
15
Baby Potatoes
•
2
tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Lemons
•
to taste
Simply Organic Garlic Powder
•
to taste
Fresh Herbs
Cooking Instructions
1.
Wash your Baby Potatoes (15).
2.
Place them in a pot of cold water. Make sure they're covered by at least an inch of water.
3.
Bring them to a boil and cook the potatoes until they are just fork tender.
4.
Drain the potatoes in a coriander, and place it on top of the hot pot you just used to cook the potatoes, to dry them out slightly.
5.
While they're still warm, gently squish the potatoes, one at a time with the palm of your hand. Avoid over-squishing them, or they will completely fall apart.
6.
You want them to burst from their skins, but still stay in tact.
7.
In a large pan, heat Olive Oil (2 tbsp), and add the potatoes in one layer. Cook on one side until brown and crispy. Flip, and brown on the other side. Add more oil if necessary.
8.
Season the potatoes generously with Salt (to taste) and Ground Black Pepper (to taste) while the potatoes are still hot.
9.
Add any optional seasonings of your choice, such as zest of a Lemons (to taste), Simply Organic Garlic Powder (to taste) or Fresh Herbs (to taste) such as parsley, chives, rosemary, or minced scallion.
10.
Serve while hot.
Nutrition Per Serving
CALORIES
458
FAT
13.5 g
PROTEIN
11.3 g
CARBS
71.2 g
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