I think everyone knows now that I really, really like potatoes – the variations are endless. If you’re like me, check out these other recipes.
I love to make these “run over potatoes” as I call them. Super easy to prepare and wonderful as a light meal or as a side dish with many types of meals. For a light lunch, I like to serve them with a sauce. I find it very difficult to choose between herb cream and warm dill sauce. Sometimes I even do both!!!
For 4 people
- 800 g waxy potatoes
- 4 tablespoons olive oil
Cook the unpeeled potatoes in salted water. In the meantime, preheat the convection oven to 200 C.
Place the potatoes between 2 layers of baking paper (I prefer to use reusable baking paper) and flatten them with a small saucepan. Remove the top baking paper. Place the crushed potatoes with the baking paper on a baking tray and brush them with olive oil.
Roast in the oven for around 20 minutes until crispy.
Sprinkle with chives, if desired, and serve immediately.
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