Crunchy Run Over Potatoes

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!!!


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For 4 people

  • 800 g waxy potatoes
  • Salt
  • 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.

As mentioned above, herb cream or warm dill sauce goes particularly well with this !

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