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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Potatoes are the food I most delight in shoving down my gullet. Baked, mashed, fried, raw(!)... I eat so many of them, I'm beginning to think of myself as a veritable spudhead, thus the name of this dish. I omitted quantities of seasonings because people seem to know what they like without my telling them. ;o) Times are estimates. Ingredients:
1 1/2 lbs small yukon gold potatoes, whole, unpeeled and scrubbed clean |
1 tablespoon oil |
kosher salt |
pepper |
herbes de provence |
garlic powder |
Directions:
1. Boil potatoes until just tender. If overdone, they'll fall apart later and you don't want that.
2. Set aside to cool. You can even put them in the fridge, covered, for finishing up later.
3. Gently flatten each potato between your palms to approximately 1/2 thick or slightly less, being careful not to break into pieces. The edges are likely to break open - that's fine, as long as they don't fall apart.
4. Heat oil in large skillet over medium-high heat. Generously season flattened potatoes on one side with last 4 ingredients, then carefully place potatoes in skillet, seasoned side down. Add more herbes and seasonings to the other side according to your taste. Cook until browned, then turn and brown the other side.
5. Serve yer Sandis!
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