Squashed Potatoes / Campfire Roasties | Family Feast Over Fire

Who doesn't love a roast potato?
Now any potato turned through some fat and seasoned well is a glorious thing, but how can we get even more flavour into our potatoes?
Squash them…!
Squashing the potatoes increases the surface area giving us a better covering of crispy edged goodness. Not only do we increase the crunch but the cracks and fissures that appear on the edge of the potato sucks up all the seasoned butter, drawing all of the flavour to the centre of the potato.
If that hasn't sold you on squashing your potatoes then let us entice you with a good whack of garlic, a fine smattering of lemon zest and a herbaceous hit of sage or ground ivy if you know of some growing nearby.
Ground ivy is a great wild partner to potatoes as at this time of year they are much more reminiscent of sage. They become lighter in flavour as the new growth comes in during the spring but still an excellent match as they become slightly minty.
Make sure to let your potatoes cool down so that you don't burn the palms of your hands when it comes to squashing them. The best potatoes to use are new potatoes from a floury variety as they hold their shape well when boiled in their skin and have a nice fluffy centre once cooked.
New potatoes are good for this recipe as you want them to be almost bite sized once cooked. You could of course use larger potatoes but you will have to increase the boiling time drastically and slow down the frying process once squashed.
For the full recipe, head to wearethesaltbo....
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The Salt Box is a celebration of seasonal food and open-fire cookery through the coming together of people beneath the trees, creating delicious food from nature’s humble ingredients. We celebrate locally sourced and wild ingredients through our wide range of feasts and courses in the great outdoors surrounded by crackling fires. Based in Surrey, South East England, The Salt Box .
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