Crispy Baked Potato Spuds

"To experience the deliciousness of this side dish, you will only have to make those crushed and crusty potato spuds! They are absolutely superb! I prepare those as a side dish that breaks the ‘boredom’ of having just a plain baked or boiled potato on the plate. Those spuds are really nice, nutty and crispy. Next to a roast lamb and some nicely baked veggies, they are just divine. I do tend to like baked veggies in general more than boiled but that’s me."

Notes"Try using organic potatoes if you can. They are tastier and healthier.
The oil choice: olive, coconut or avocado oil, or simply use either butter or duck/goose fat. I do sometimes use those flavored oils like a rosemary and garlic which I make myself by simply adding a few cloves of garlic and one or two springs of rosemary to a small bottle of olive oil.
I sometimes fancy them with cheese on top, any cheese that melts well or one you like in particular. I love them with Gruyere cheese or cheddar or grated mozzarella.
When crushing the potatoes you need to be really gentle and apply force little by little. If they don’t crush well they are either over or under boiled. I suggest you choose the potatoes to be of very similar sizes and before starting to crush them, try one first to see they are not still hard, they might need a little extra boiling.
Try using a slightly greased parchment to crush the potatoes (one by one) on and remove them with a cake serving knife or an icing spreader. Alternatively, crush them straight away on the greased parchment paper and tray that they will bake on.
Enjoy every mouthful! They are truly gorgeous."

Preparation Time12 min

Cooking Time40 min