Potatoes are, according to my daughter, food for the gods. Nectar. Ambrosia. She loves them mashed, fried, roasted. In potato salad. As hash browns at a local breakfast place. Baked with half a pound of sour cream.
I prefer them baked. Baked at a high temperature, so the skins get good and crispy. But who has an hour to bake potatoes?
This version, more of a less-deep-fried potato pancake, takes a little time and a little effort, but the result - a craggy, crunchy, melty-inside potato cake - is worth it.
Plus it's different. That counts for a lot.
- 6-9 small whole potatoes, skin on
- olive oil
- salt and pepper to taste
- Oven to 425.
- Boil potatoes until a knife slips in easily.
- Drain, then place on a baking tray. Smash lightly with a potato masher (or a mug!)
- Drizzle with olive oil, and salt and pepper to taste.
- Bake for 20 minutes or until crispy brown. Can flip partway through the cooking process.