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Double Cooked Squashed Potatoes – Beyond Delicious

October 17, 2017 By Jittery Cook 8 Comments

Psst! Wanna be adored? Wanna make the dish that makes the party? My good friend, Mimi Kitner Schwarz, is responsible for introducing me and thus you to these Double Cooked Squashed Potatoes that are beyond delicious. 

Mimi discovered these Double Cooked Squashed Potatoes years ago in Susie Middleton‘s Crowd Pleasing Crispy Potatoes (Fine Cooking Magazine, January 2007), also known as Crispy Smashed Potatoes. Jittery changes to Susie’s technique include less oil and less work – as in no flipping required.

Roasted squashed red fingerling potatoes on a black cookina sheet. Overhead shot.

Double Cooked Squashed Potatoes

  • 2 lbs new or fingerling red or yellow potatoes (If large, just cut them in half.)
  • kosher salt
  • 2 T olive oil

Preheat the oven to 400F. Convection roast used here.

In a large pot, bring to a boil, then simmer potatoes with 1 teaspoon of kosher salt for 20 minutes until cooked through and tender when pierced with a knife.

Spread a dish towel on your counter. 

boiled red fingerling potatoes placed several inched apart on a white dish towel spread out on a kitchen countertop.

Transfer potatoes in a slotted spoon to the dish towel, placed a few inches apart. Cool briefly. Fold a second dish towel several times then use it to press on, squash and flatten each potato with the palm of your hand until they’re about 1/3-inch thick. 

boiled red fingerling potatoes placed several inched apart on a white dish towel spread out on a kitchen countertop. Several of the potatoes have been squashed using a folded napkin and the palm of your hand.

Line a heavy-duty baking sheet with parchment or Cookina. 

Lightly brush a little oil on the sheet, then use a spatula to place each potato. Repeat with all the splattered potatoes, then brush the tops with oil and sprinkle liberally with salt.

Roast for 30 minutes until they brown. Serves 6.

Roasted squashed red fingerling potatoes on a black cookina sheet. Overhead shot.

Double Cooked Squashed Potatoes Print Ready Recipe

Final notes:

  • Ever feel the need to take out your aggression on a lowly potato? Now’s your chance! The splattering part of the recipe is so much fun that everyone you know will be lining up to volunteer.
  • Hang onto this recipe ‘cause you’re going to want to serve Double Cooked Squashed Potatoes at your Hanukkah  party. They’re the lazy person’s latka.
  • And in case you’re wondering, they’re delicious as a side dish or appetizer and with many different toppings. How about some Greek yogurt and slivered scallions?

Roasted squashed red fingerling potatoes on a black cookina sheet.

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Comments

  1. Louise Hebert says

    October 17, 2017 at 1:33 pm

    Yum! I’ll have to try those on my man. He loves potatoes in every way possible! Thank you!

    Reply
    • Jittery Cook says

      October 21, 2017 at 5:32 pm

      Mine is also a potato lover. For his sake I’ll consider doubling the olive oil next time.

      Reply
  2. Jovina Coughlin says

    October 17, 2017 at 1:37 pm

    How cute and I bet delicious.

    Reply
    • Jittery Cook says

      October 21, 2017 at 5:33 pm

      I agree – they are like cute little potato flowers.

      Reply
  3. Colleen Milne says

    October 20, 2017 at 8:47 pm

    I love the sound of these with different toppings! They look irresistible.

    Reply
    • Jittery Cook says

      October 21, 2017 at 5:35 pm

      Think I’ll make a Double Cooked Squashed Potato Bar with a bunch of toppings, serve some drinks and call it a party!

      Reply
  4. Rust says

    October 25, 2017 at 6:27 pm

    Found you through Microplane’s FB share of your post. These look scrumptious, I will try them!

    Reply
    • Jittery Cook says

      October 26, 2017 at 8:09 am

      Happy to be found! Made them again last night including a chunked sweet potato and a little more olive oil and irresistible!

      Reply

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