Crispy Smashed Potatoes - Knusprige Stampfkartoffeln

Hello

this recipe has had rave rave reviews on TOH from many many members and it developed into family keepers and hits all over USA... any now also Germany... I had that recipe in my pile forever and finally got to make it. My son demands them more often and the rest of the family was so happy woith the results that i gues i started a wave -lol

Please try this its amazingly easy and still so good...
Enjoy Alissa

The following comments are not mine - but from my friend Rochelle (chefly)


Finally, last but not least, since this was my favorite part of breakfast, lazy latkes, taken from HabeasBrulee. These came out so crispy on the outside while soft and mushy- like mashed potatoes- on the inside, oh my, I would like some right now (having skipped breakfast, this is not surprising). Delicious.

The added beauty of these are how incredibly easy they are to make: take potatoes (I used red creamer potatoes), boil until soft, squish on baking sheet. Liberal drizzles of olive oil, salt (I used kosher) and some freshly ground black pepper. Bake in 425 degree oven until crispy, half hour or so

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.
 
 

Gourmet Magazin Pic

 
Knusprige Stampfkartoffeln
 
dieses einfache Rezept habe ich von meiner Freundin aus USA. es hat hohe Wellen geschlagen auf Grund seiner Einfachheit und unglaublichen Genuss. Ein großer Favorit in amerikanischen Kochforen. Es war ein spontaner Hit in der Familie und mein Sohn bestellt es häufig... Ich variiere auch mit dem Geschmack und füge Kräuter oder Gewürze hinzu!!
Schmeckt lecker mit Quark oder zu Steak etc...
Viel Spass damit Alissa
 
gekochte vorwiegend festkochende Kartoffeln
Olivenöl
Salz & Peffer
wer mag Parmesankäse
 
die gekochten Kartoffeln (mit Schale) auf ein Backblech und ofenfestes Gefäß legen und mit einm Fleischklopfer oder Kartoffelstamper flach klopfen mit Olivenöl, Salz & Pfeffer betreuen. Bei 220°C knusprig backen.... tolle Beilage