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!!!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Feel free to follow me on Instagram @auxdelicesdecaroline (click) .
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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