Crushed Potatoes (Papas Pelanyo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 medium-size new potatoes, unpeeled 1/4 cup pure Spanish olive oil, if frying, or 2 tablespoons for brushing, if broiling, plus extra for garnish coarse salt and freshly ground black pepper to taste
1/2 medium-size onion, finely chopped by hand 6 tablespoons finely chopped fresh parsley



1 In a medium-size saucepan over medium heat, boil the potatoes in salted water to cover, until tender, about 15 minutes.
2 Drain the potatoes and let cool a bit. Place one in a folded, clean kitchen towel and, with the palm of your hand, gently press down until you feel the potato crush. Repeat with all the potatoes. Place the potatoes on a plate and set aside at room temperature.
3 If frying, heat the oil in a medium-size skillet over medium heat until fragrant, and cook the potatoes until crisp, 4 to 5 minutes on each side. If broiling, preheat the broiler 10 minutes before serving. Brush the tops of the potatoes with the 2 tablespoons olive oil, place on a lightly oiled cookie sheet on the middle broiler rack, and broil until golden brown, 2 to 4 minutes on each side.
4 Sprinkle the potatoes with pepper, salt, onions, and parsley, and, if you like, a few drops of olive oil. Serve hot.

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