SQUASHED POTATOES WITH AROMAT

Golden delicious

By flattening the hot-boiled potatoes, the surface area is increased… and there is so much more crispiness!

Ingredients

(serves 6)

1 kg baby potatoes sunflower oil for deep frying Aromat (or your favourite spice blend)

Here’s how

the potatoes in salted water until just cooked but not mushy. Drain them, turn them out onto a chopping board and flatten them one by one with a wide blade of a knife or the bottom of a tin cup. The peels should burst and the potatoes should show some flesh, but remember, you’re not making mashed potatoes; the potatoes should stay intact so you can handle and fry them.

2 Heat 2 cm cooking oil in a pot and fry the potatoes in batches until golden brown and crispy. Drain them on kitchen paper and fry the rest of the potatoes until nicely golden brown.

3 Season the potatoes with a lot of Aromat and serve hot.

Drive & Camp says Back home, you can also bake these smashed potatoes (instead of deep-frying them) in a mixture of butter and oil in an oven at 200 °C.