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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.

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11 Responses to “Crispy Potatoes”

  1. Yvo says:

    I can totally make that. Thanks! It sounds yummy!

  2. Jennifer says:

    I was very tempted by this recipe when I got my copy of Fine Cooking. Thanks for the review!

  3. Better than latkes? I don’t know about that. But I will still feature them on next week’s Gluten-Free Recipe Roundup ;-P

  4. Sarah says:

    Yum–it almost looks like a little flower, too.

  5. brilynn says:

    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!

  6. swee says:

    Hey, Merry Christmas!

  7. Curious says:

    I saw this in Fine Cooking and immediately added it to my NYE menu. Glad to know it worked well for you! Merry Christmas!

  8. Kristen says:

    Oh wow… I must try this recipe! Yummy!

  9. Benas says:

    Cool… I’ll try it today! Thank you…

  10. mr.ed says:

    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.

  11. [...] Dishes Crispy Potatoes Israeli Couscous with Afghan-Inspired Caramelized Carrots Sweet and Sour Lotus [...]

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