CRUSHED POTATOES WITH ROSEMARY SALT
6 (1/2-cup) servings
These potatoes get their appealing texture—crusty on the outside and soft on the inside—through a two-step cooking process. The potatoes are first boiled and crushed, then roasted in the oven to yield the crusty edges. A delectable rosemary salt finishes them.
1 1/2 lb. small red-skinned new potatoes, unpeeled
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon Rosemary Salt (recipe below) 1/4 teaspoon pepper
- Place potatoes in medium saucepan with enough cold water to cover. Bring to a boil over medium-high heat; add salt. Gently boil 10 to 12 minutes or until just cooked through but still firm, adjusting heat as necessary; drain. Cool until warm.
- Meanwhile, heat oven to 450ºF. Place potatoes on work surface. With flat side of meat mallet, press gently on each potato to crush into 3/4-inch-thick cake*. Place on large rimmed baking sheet; brush both sides of potatoes with oil. (Potatoes can be prepared to this point 2 hours ahead.)
- Bake 30 minutes, turning once. Sprinkle with Rosemary Salt and pepper.
PER SERVING: 145 calories, 7 g total fat (1 g saturated fat), 2 g protein, 20 g carbohydrate, 0 mg cholesterol, 405 mg sodium, 2.5 g fiber
1 tablespoon coarse sea salt
1 tablespoon chopped fresh rosemary
Grind salt and rosemary in electric coffee grinder until finely minced or ground. (If doing by hand, grind salt first; mix with finely minced rosemary. Combine in mortar with pestle until ground.) Store in refrigerator.
TIP*When you crush the potatoes for this recipe, don’t press down too hard or the potatoes will fall apart. Press just enough so their edges break but the center remains solid.