Just a quick but brilliant idea for you today that will change the way you roast a potato. I love doing spuds this way as they are quite easy and always delicious. You simply scrub the potatoes (any size you like) pop them into a saucepan and cover with cold water, bring them to a boil and turn heat down, cook away till the potatoes are soft but still holding their shape, drain them, pop them on a lined oven tray and squash them with a potato masher, drizzle with oil and put into a hot oven till golden and crispy.
Because they are all fluffy, squashed and with odd jaggy angles there is more surface area to crisp up and be gorgeous, oh and there is no need to flip them as the bottom gets the roasting treatment too.
Simply the best and easiest roast spud around-
Boil potatoes till soft, in well salted water
Drain Potatoes
Pop them on a lined baking tray
And with a potato masher, squash them gently
Drizzle liberally with oil and a good grind of salt and pepper. Bake at 200 C for 35 to 40 minutes or until golden and crispy
Ready to devour.
They may look rustic and gnarly but they taste amazing, crispy crunchy outside and soft and fluffy inside.
What is your fav way to cook potatoes?
Have a lovely day
💗Fi
One Year Ago-A Stitch in Time
Two Years Ago-Sourdough, Three Ways
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