CRUSHED POTATOES (American, Vegan)


 

 




Ingredients  (2 servings )


10 small to medium new potatoes     Olive oil


Kosher salt or salt, pepper


Herbes de Provence (or dried rosemary or rosemary/red pepper flakes)

 




Instructions


1.  Boil the new potatoes until they are soft but firm to touch.


2.  Generously drizzle olive oil on a sheet pan (or shallow oven tray).


3.  Preheat the oven to 450 degrees F (230 degrees C).


4.  Place the boiled potatoes on the sheet leaving plenty of space between them.


5.  You can peel the top skin off if you do not want too much skin.


6.  Gently press down on each potato with a masher until it slightly mashes. Then rotate the masher 90 degrees and finish the flattening. (The flat hammer side of a meat tenderizer works well, too). If you do not have any of these tools pressing gently with your palm will do the job.   


7.  Brush the tops generously with olive oil.


8.  Sprinkle with salt and preferably with freshly ground pepper.


9.  Mix the herbs you will use with just a little olive oil. Place a pinch of herbs de Provence or just dried rosemary or a mixture of dried rosemary and red pepper flakes on each potato. You can mix rosemary, thyme and oregano, too.


10.  Cook for about 20-25 minutes in preheated oven or until the potatoes turn  golden brown with dark brown edges.

 

 Notes: This recipe was given to me by my daughter, Ayla. It has been most popular among my friends and those who visit this blog. 


 




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