Get ready to transform ordinary baby potatoes into a crispy, golden-brown sensation that will have your family and friends begging for seconds! These "squished" potatoes are not just a side dish – they're a culinary experience that combines the creamy interior of perfectly boiled potatoes with an irresistibly crunchy exterior. Whether you're a cooking novice or a seasoned chef, this foolproof recipe will elevate your potato game and become an instant crowd-pleaser at any meal.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris. Pat the potatoes completely dry with clean kitchen towels.
- Place the cleaned potatoes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes for 15-20 minutes until they are fork-tender. You should be able to easily pierce them with a fork without resistance.
- While potatoes are boiling, preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper or lightly grease with olive oil.
- Once potatoes are cooked, carefully drain them in a colander and let them cool for 5-7 minutes until they are comfortable to handle.
- Place each potato on the prepared baking sheet and gently press down with a potato masher or the bottom of a glass to "squish" each potato, creating a flattened surface while keeping the potato mostly intact.
- Drizzle olive oil evenly over the squished potatoes, then sprinkle garlic powder, salt, and black pepper to ensure each potato is well-seasoned.
- Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy, turning the baking sheet halfway through for even browning.
- Remove from oven and let rest for 2-3 minutes. Garnish with freshly chopped parsley before serving hot.
Tips
- Choose the Right Potatoes: Baby potatoes work best for this recipe, as they provide the perfect bite-sized crispy treat. Look for small, uniform potatoes for consistent cooking.
- Drying is Key: After boiling, make sure to thoroughly pat the potatoes dry. Excess moisture can prevent that coveted crispy exterior.
- Squishing Technique: When flattening the potatoes, use a gentle but firm press. You want them slightly crushed but still holding their shape.
- Oil and Seasoning: Don't be shy with the olive oil and seasonings. This is where the magic happens – the oil helps create that golden, crispy edge.
- Oven Positioning: Rotate your baking sheet halfway through cooking to ensure even browning and maximum crispiness.
- Fresh Herbs Matter: The fresh parsley isn't just for looks – it adds a bright, fresh flavor that complements the crispy potatoes perfectly.
- Serve Immediately: These potatoes are best enjoyed hot and fresh out of the oven when they're at their crispiest peak!
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
