Crispy Potatoes
The latest edition of Fine Cooking had instructions for making these potatoes. You get some baby red potatoes and boil them until they are soft. You then place them on a baking sheet and squish them flat, about 1/2″ thick. Sprinkle on some salt and pepper, and pour olive oil over them fairly liberally. Bake them at 425º until they are crispy, about half an hour or so.
They are unbelievably good. Of course, it helps to use high quality olive oil, freshly ground pepper, and crunchy coarse sea salt. Given the season, I’m thinking of them as being like latkes, only better.
December 22nd, 2006 at 11:44 am
I can totally make that. Thanks! It sounds yummy!
December 22nd, 2006 at 12:18 pm
I was very tempted by this recipe when I got my copy of Fine Cooking. Thanks for the review!
December 22nd, 2006 at 4:45 pm
Better than latkes? I don’t know about that. But I will still feature them on next week’s Gluten-Free Recipe Roundup ;-P
December 22nd, 2006 at 6:56 pm
Yum–it almost looks like a little flower, too.
December 23rd, 2006 at 9:42 pm
I received a subscription to Fine Cooking for my birthday, (in November) and I’m still anxiously awaiting my first issue so that I can try out great recipes too!
December 25th, 2006 at 6:48 am
Hey, Merry Christmas!
December 25th, 2006 at 3:06 pm
I saw this in Fine Cooking and immediately added it to my NYE menu. Glad to know it worked well for you! Merry Christmas!
December 28th, 2006 at 10:26 am
Oh wow… I must try this recipe! Yummy!
January 21st, 2007 at 2:09 pm
Cool… I’ll try it today! Thank you…
February 22nd, 2007 at 9:16 am
Some of the latke taste with none of the hours of cleaning up after. Try tossing the chunks in EVOO for a lighter, more even coating. Other flavors, such as BBQ spice make for a tasty dish indeed.
March 4th, 2007 at 8:54 pm
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