Crispy crushed potatoes from Stefano Faita
Prep Time
Price Per Serving
Cooking Mode
yellow-fleshed potatoes, unpeeled and washed
60 mL cup olive oil
To taste salt and freshly ground black pepper
1 egg yolk
15 mL tbsp. Dijon mustard
5 mL tsp lemon juice
1 pinch of salt
250 mL cup vegetable oil
250 mL cup classic mayonnaise
5 mL tsp sambal oelek
1 garlic clove, chopped
5 mL tsp lime zest
15 mL tbsp. lime juice
yellow-fleshed potatoes, unpeeled and washed
60 mL cup olive oil
To taste salt and freshly ground black pepper
1 egg yolk
15 mL tbsp. Dijon mustard
5 mL tsp lemon juice
1 pinch of salt
250 mL cup vegetable oil
250 mL cup classic mayonnaise
5 mL tsp sambal oelek
1 garlic clove, chopped
5 mL tsp lime zest
15 mL tbsp. lime juice
Directions
1Place potatoes in a large saucepan and add just enough water to cover them by 2.5 cm (1 in.). Add salt and bring to a boil.
2Reduce heat, cover, and simmer until potatoes are cooked, but still slightly crunchy. Drain.
3Preheat oven to 220°C (425°F).
4Drizzle some olive oil onto a baking sheet.
5Using a plate, a rolling pin, or your hands gently crush each potato into a thick disc. Transfer crushed potatoes onto baking sheet and brush them generously with olive oil. Season to taste.
6Bake until potatoes are golden brown and very crispy, about 25 to 30 minutes. Serve with homemade classic or spicy mayonnaise.
7Yield: 2 cups Prep time: 10 minutes Cook time: none Total time: 10 minutes
8Mix together the egg yolk, Dijon, lemon juice, and salt in a bowl.
9Whisk in the oil, adding it in a steady stream until mixture is creamy.
10Combine all ingredients in a bowl.
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Personal Note
Personal Note