Crushed Potatoes Recipe

Inspired by Allelo

Time50m

Serves4

herbs, crispy caper, pecorino

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Ingredients

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1
Boil the Potatoes
In a large pot, bring salted water to a boil. Add the small potatoes and cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
2
Crush the Potatoes
On a baking sheet lined with parchment paper, gently crush each potato with the bottom of a glass or a fork, ensuring they remain in one piece.
3
Prepare the Capers
In a small skillet over medium heat, add olive oil. Once hot, add the capers and fry until crispy, about 2-3 minutes. Remove from heat and set aside.
4
Season and Bake
Drizzle the crushed potatoes with olive oil, sprinkle with fresh herbs, salt, and black pepper. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes until golden and crispy.
5
Serve
Remove from oven, sprinkle with crispy capers and grated pecorino cheese. Serve warm.