Thursday, 26 July 2007

Squashed Crispy Potatoes with Rosemary and Parmesan

My sainted auntie Gilly Walters (who is possibly South Africa's most talented home cook and definitely the Nougat Queen of the universe) invented this recipe when she over-boiled a pot of potatoes. I've altered it slightly so it uses my All-Purpose Cooking Elixir.

Squashed Crispy Potatoes with Rosemary and Parmesan
6-8 huge, floury potatoes
3/4 cup all-purpose cooking elixir
10 fresh rosemary needles, chopped
salt and milled black pepper
1 cup grated Parmesan

Preheat oven to 200 C. Put the potatoes, skin and all, into a big pot of salted boiling water. Cook until the potatoes are tender right through and are starting to split. Drain in a colander and allow to dry out for 5 minutes. Now arrange the potatoes in a large, lightly oiled baking tray or oven dish. Cut a cross in the top of each potato. Squeeze the potatoes so that the flesh squidges up and out, and the skins flatten against the base of the tray. Using a fork, fluff the potato flesh into generous crumbs and crags. Using a pastry brush, liberally paint the cooking elixir all over the potatoes, making sure every bit is well coated (add more elixir if necessary). Season with salt and pepper and top with the rosemary and the Parmesan. Bake in a hot oven for about 30 minutes, or until the potato is golden brown and crispy.

Serves 6.
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