Israeli Recipes that Work in US: Crispy Squashed Potatoes
They are really best with red potatoes, but it is more about size than anything else.
- Ready Time : 0 min (well, maybe a bit more, but almost)
- 2 pounds red potatoes, small to medium
- 2 teaspoons coarse salt
- 1/2 cup olive oil
- parsley for garnish
Poke the potatoes with a fork a few times and put in the microwave for 7 minutes (can do this in batches) or until they are soft enough to eat. Continue for 2 minute intervals if necessary and test with a fork.
Allow to cool down a bit while you preheat the pan with oil.
With the palm of your hand push down on the potatoes so that each one is flat and some of the inside is coming out, but make sure the potato is still held together. Then place in the hot pan and sprinkle with salt (can add garlic, if desired). Cook on both sides until golden brown and crispy. Top with parsley.