Crispy crushed potatoes from Stefano Faita
Crispy crushed potatoes from Stefano Faita

Preparation time 5 minutes

Total time: 50 minutes

Ingredients

  1. 12 yellow-fleshed potatoes, unpeeled and washed
  2. 60 mL (¼ cup) olive oil
  3. To taste, salt and freshly ground black pepper

Classic mayonnaise

  1. 1 egg yolk
  2. 15 mL (1 tbsp.) Dijon mustard
  3. 5 mL (1 teaspoon) lemon juice
  4. 1 pinch of salt
  5. 250 mL (1 cup) vegetable oil

Spicy mayonnaise

  1. 250 mL (1 cup) classic mayonnaise
  2. 5 mL (1 tsp.) sambal oelek
  3. 1 garlic clove, chopped
  4. 5 mL (1 tsp.) lime zest (about 1 lime)
  5. 15 mL (1 tbsp.) lime juice (about 1 lime)

Directions

  1. Place potatoes in a large saucepan and add just enough water to cover them by 2.5 cm (1 in.). Add salt and bring to a boil.
  2. Reduce heat, cover, and simmer until potatoes are cooked, but still slightly crunchy. Drain.
  3. Preheat oven to 220°C (425°F).
  4. Drizzle some olive oil onto a baking sheet.
  5. Using a plate, a rolling pin, or your hands gently crush each potato into a thick disc. Transfer crushed potatoes onto baking sheet and brush them generously with olive oil. Season to taste.
  6. Bake until potatoes are golden brown and very crispy, about 25 to 30 minutes. Serve with homemade classic or spicy mayonnaise.

Mayonnaises

Yield: 2 cups
Prep time: 10 minutes
Cook time: none
Total time: 10 minutes

Classic mayonnaise
  • Mix together the egg yolk, Dijon, lemon juice, and salt in a bowl.
  • Whisk in the oil, adding it in a steady stream until mixture is creamy.
Spicy mayonnaise
  • Combine all ingredients in a bowl.

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