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Squashed potatoes with sour cream


  • Boil the potatoes in lightly salted water until just tender. Drain well and set aside to cool a little.
  • Then squash the potatoes with your palm on a workbench until you hear the skins begin to tear.
  • Heat quite a bit of oil in a large heavy-bottomed pan and fry the potatoes, in one layer, until crisp-golden on both sides.
  • Serve with a dollop of sour cream on top and a sprinkling of paprika.


  • 12-16 small waxy potatoes, scrubbed well
  • sea salt
  • olive oil
  • sour cream
  • paprika

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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