Rach says, “Thank you, Jacques Pepin, for coming up with the concept of squished potatoes.” PS: These are delicious with her Lemon-Glazed Ham.
- ½ pound small potatoes per person
- Melted butter
- Herbs, such as chives, dill, and/or parsley
Boil potatoes to just tender in salted water, then drain and cool. Squish with bottom of a juice glass and coat in melted butter, salt and pepper. Roast until very crispy and deep golden. Garnish with herbs of choice, such as chives, dill, and/or parsley.