Israel-USA Recipes: Crispy Squashed Potatoes

So easy and so yummy, you will want to make them every day

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Tamar Genger, MA, RD,

Crispy squashed potatoes
Crispy squashed potatoes
INN: J. G.

Really best with red potatoes, but it is more about size than anything else.


Ready Time : 0 min (well, just about...)


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 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 is flat and some of the potato is coming out, but it is still held all together.  Then place in the hot pan and sprinkle with salt.  Cook on both sides until golden brown and crispy.  Top with parsley.

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