Fried Crushed Potatoes aka “Crusher tons”

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”CRUSHERTONS” RECIPE

Ingredients

• 3-4lb/1.5kg baby gold potatoes 3

• sprigs thyme

• 1 sprig rosemary

• 4-5 garlic cloves

• 1-3 strip lemon peel

• Olive oil for frying

• Salt to taste

INSTRUCTIONS

1. Add potatoes to a pot of very salty water with thyme, rosemary, garlic & lemon peel. Bring to boil then reduce heat to low and cook for 25 minutes, or until tender but not mushy.

2. Drain & cool in the fridge for 30-60 minutes to set the potato starch.

3. Lightly crush each potato with the palm of your hand to flatten.

4. Heat olive oil in a 12-inch cast iron pan over medium-high heat. Add potatoes and fry for 5 min until crispy.

5. Toss the pan to flip potatoes and continue cooking for another 2 minutes

6. Transfer to 450F/230C oven to roast for another 10-15 minutes

7. The final potatoes should be crispy and dark golden brown in some places with a soft creamy center. These potatoes are a textural dream.