Golden Crushed Potatoes
Copyright 2007, Ellie Krieger, All rights reserved
8 small gold creamer
1 tablespoon olive oil
1/4 teaspoon salt
Preheat the oven to 450 degrees F.
Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.