Potatoes are such a versatile food, they can be baked, boiled, mashed, fried or turned into chips, but there is always a quest to make them even MORE crispy. If you’re searching for the crispiest potato recipe, you’ve come to the right place. These crushed potatoes are so easy to make and will keep you wanting more with every following bite.
Ingredients:
- baby potatoes
- 2 tablespoons of freshly chopped mint leaves
- 2 tablespoons of basil
- ½ cup of chopped parsley
- 2 tablespoons of fresh thyme leaves
- lemon zest and juice
- a spoonful of mustard
- sugar or honey
- salt and pepper
- olive oil
Instructions:
- Boil the baby potatoes in a pot with salted water for about 15-20 minutes, just until they get tender, but not completely cooked.
- Once you’ve done this step, while the potatoes are still hot, crush them with a cup or anything that has a flat surface, to a thickness of about a quarter of an inch.
- Put them in the oven for about 40 minutes on 450 °F, flip them halfway through so they get crispy on both sides.
- While the potatoes are roasting, start making your herb vinaigrette. Mix all remaining ingredients in a small bowl and add some olive oil. Gently whisk until everything is dissolved and combined.
- Once the potatoes are done, take them out of the oven and onto a plating tray.
- Generously drizzle the vinaigrette all over to coat them evenly. T
