I tried this simple potato dish inspired from the great Jacques Pepin’s version. I took the pressed potato concept from the original and the commonality ends there. My version is spicy and Indianized. I don’t have anything against the original broth/rosemary and olive oil version but I was in the mood for something crispy and spicy hence the adaptation.
4 small baby potatoes
2 tbsp canola oil
1 tsp salt
1 tsp red chilli powder
2 tbsp cilantro, finely chopped
Boil the potatoes in salted water for 10 minutes until cooked but not mushy. Gently press them flat without breaking or smashing them.
Heat a large non stick pan with 2 tbsps of canola oil. Place these pressed potatoes in the pan in one layer. Cook over medium-high heat for 10 minutes until the bottom is crispy. Sprinkle red chilli powder and salt over it, turn over and crisp the other side cooking another 5-8 minutes. Sprinkle more red chilli powder and salt the other side.
Add chopped cilantro on top and serve hot.