Crispy potatoes

on the stovetop

A friend asked for camping recipes and although I don’t have any specific ones, I do enjoy the challenge of cooking when camping and having limited ingredients and cooking equipment. These potatoes are just done using a stove top so are perfect for camping or just at home!

Makes 20

Potatoes, 20 small

Olive oil, 1/2 cup

Salt, big pinch

Peel the potatoes and boil in salted water until tender. Test when they are ready by using a sharp knife - when the knife can easily move through the potato then they are done. Make sure not to over cook them until they are falling apart! Strain through a colander.

In a large pan arrange the potatoes in a single layer, you may need to fry them in two pans. Generously drizzle olive oil over all of the potatoes and a big pinch of salt. Turn them with some tongs then fry them on low to medium heat. This method takes a little time, but you’ll have the crispiest potatoes. Turn the potatoes every 5 minutes until they are golden on all sides. If they begin to look a but dry add more olive oil, they will stick if there isn’t enough olive oil so don’t be shy with it.

Using the back of a spoon, squash the potatoes and keep frying. Some of them will break but it doesn’t matter. Drizzle with a little more olive oil and sprinkle another pinch of salt and keep frying until all pieces are a deep golden colour.

Note:

I have made these using two different types of potatoes and the same method worked but they were floury over waxy. If you can’t find small potatoes, cut large ones into big bite size pieces before boiling and then still follow the same method.

You need to be patient with these and have the time to fry them slowly. Having the heat too high will burn the outsides.

If you are making dinner for people and want to prepare earlier you can get them to the point before squashing them. Then squash them and keep frying them until you are ready to eat.