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Yes, squashed. Not mashed. Squashed - literally. Keep reading.
- 8 medium new potatoes
- 1 tbsp olive oil
- Wash the new potatoes very well, but don’t peel them. Steam them over boiling water, or place them in a saucepan with water to cover and cook until tender – about 15 to 20 minutes. The potatoes should be soft enough to easily pierce with a sharp knife. Drain thoroughly and let cool for a few minutes.
- Now call in the kids.
- Place one potato onto a dish towel. Fold the towel over the potato to cover it, then have your child place his palm onto the potato and press down. The potato should be squashed to about ½ in. (1 cm ) in thickness. The peel will hold it together more or less, so it won’t fall apart. Remove from the towel and place on a greased baking sheet. Repeat with the rest of the potatoes.
- When all the potatoes are squashed, brush the tops with olive oil, then sprinkle lightly with salt and pepper. Place in the oven and broil, close to the elements, for 5 or 6 minutes, until lightly browned, crisp and sizzling.
- There ya go. Squashed potatoes. Do I lie?