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Crispy Potatoes Patties

The key to fluffy and Crispy potatoes is to boil them first and then bake or fry them. It takes a bit more effort, but they are totally worth it. When we have tiny new potatoes in season I like to smash them into little patties before I roast them…it’s so much fun! 

You can alter the recipe however you’d like. I make a vinegar & mustard marinade for the potatoes…let your pantry guide you!

What you need: 

  • 1 ½ pounds new potatoes, washed & skins on
  • ½ cup sunflower oil
  • Tablespoon Mustard
  • ¼ cup arizona berry or red wine vinegar
  • Salt & Pepper
  • Herbs de Provence, or other herbs

Heat oven to 425 F

Meanwhile, cover your potatoes with 2 inches of water in a pot with cold water. *Starting with cold water helps the potatoes to cook evenly.* Salt generously and bring to the boil. Cook for about 10-20 minutes until tender but not falling apart. Drain and pour onto baking sheet. 

Whisk together the other ingredients for the marinade. Using the bottom of a glass, smash each spud so it’s a flat pattie. Spoon half of the marinade over all the potatoes and bake for 15 minutes. Flip each spud over, glaze with more marinade ,and cook for another 10-15 minutes until crispy!

These are delicious on their own, but are a great topping for salad or a side to a late summer burger. This recipe will become your go to!