Glass Potatoes

I love listening to SmoothFM on my way to work everyday, because of the song selection.  Mike Perso, one of the hosts, is a great cook and one day he was waxing lyrical about the glass potatoes he had made for dinner.  Just listening to him and Jen talk made my mouth water.  It is the simplest recipe ever and if you love potatoes, you are going to love these and me......:-)

You are supposed to use a white potato (kestrel, to be exact)  to make this dish - but I did not have them in the pantry so I just used the pink chat potatoes. I believe the original glass potatoes were made by Annabel Crabb - but it was Mike Perso who introduced them to me.

These baked potatoes are called glass potatoes because the bottom of the potatoes are brittle and translucent.  The outside of the potato is crisp and crunchy - you can hear the crunch as people bite into it and yet the inside is smooth and soft as a pillow.

It goes down a treat with any meat or fish main.  Today we had it with orange chicken.

Ingredients:

2 kilos of baby chat potatoes, washed.

3/4 to 1 cup of olive oil

generous amount of rock salt 

A few sprigs of rosemary

Method:

Boil potatoes till soft - and a skewer goes through smoothly.

Drain the potatoes.

Place them in a baking tray.

Use a potato masher and gently squeeze each potato so it just cracks.

Place a few sprigs of rosemary in between the potatoes. Using a salt grinder, grind salt all over the potatoes generously.  Do not skimp on the salt - it is what makes the dish!

Add a generous 3/4 to 1 cup of olive oil.

Bake at 180 degrees for an hour or slightly longer.

What I would do differently next time? Turn the baking dish around so that all the potatoes are evenly browned!

The taste is 10/10 - very Moorish and we all had seconds and thirds!