I love these Crash Hot Potatoes. They are so easy to prepare, all ready to be served in less than 30 minutes. I adapted this recipe from Jill Dupleix’s website. I would usually follow Jill’s recipe and bake the potatoes in the oven for about 20 to 25 minutes until crisp and golden. But, since I had intended to prepare these potatoes for breakfast, I tweaked her recipe a little and decided to cook them in the same skillet with the rest of the ingredients. All it needed was about 3 to 5 minutes to cook the potatoes. Great express breakfast treat! Well, I will leave it to you to decide which method you prefer to cook them, enjoy.
Recipe adapted from Jill Dupleix's website.
Crash Hot Potatoes
16-18 Small Potatoes (Preferably Yellow Flesh), skin on
1 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
Freshly Ground Black Pepper
1 Tbsp Fennel or Caraway Seeds
1 Tbsp Thyme or Rosemary Sprigs
Preheat the oven to 230-250˚C (450-480˚F). Add the potatoes to a large pot and fill with salted water. Bring to the boil, and simmer for around 10 to 15 minutes or until the potatoes are just about cooked, without being too soft. They will take a skewer without much resistance.
Drain the potatoes in a colander and arrange on a lightly oiled baking tray or sheet. Use a potato masher or a spoon, squash each potato flat, until it is twice its original diameter.
Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme or caraway seeds and rosemary sprigs.
Bake on top shelf of the oven for 20 to 25 minutes or until crisp and golden. Serve hot.