Crispy Baked Mashed Potato Crumbles

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This is perfect for those who don’t really like regular mashed potatoes and think it’s too mushy!

Try the crispy baked mashed potatoes! All you do is mash the potatoes like you would (perhaps not as much), then add spices and a little oil and bake it for about an hour. This way, the bottom turns gold, crunchy and the crumbles taste almost like french fries. Yes, little bits and pieces of mini healthy french fries!

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It all started when I saw a recipe on the internet called crashed potatoes. It was boiling the potatoes, then using some kind of masher thing to crush it, then adding some spices and baking it. It happened by fluke that I didn’t really have a good masher, so sometimes instead of crushing it, I would get a knife and cut the potato up into small pieces. I baked this a few times to the point where I thought the smaller the pieces were, the better it tasted. That’s when the idea hit me. Why not just mash it, then bake it?

That way, you end up with very tiny little pieces, all crunchy and golden. Mmmmm, this is just PERFECT!

Of course, the potato skin is STILL the best part, so don’t peel or throw it out. Bake it! I think someone should make a recipe called “Crispy Baked Potato Skin Chips” or something!

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Crispy Baked Mashed Potato Crumbles

2 russet potatoes (the large ones)
2 tablespoon extra light olive oil
A few sprinkles ground pepper
A few sprinkles oregano
Generous sprinkles of Italian herbs and Himalayan/sea salt

Fill a medium/large saucepan with water and put the potatoes in (with the skin on). Bring it to a boil, then continue cooking in boiling heat until the potatoes are soft enough to be mashed. This can take up to 40 minutes to an hour, depending on the size of your potatoes.

Use a potato masher or anything that can break the potatoes into very small crumble like mash, but you can leave small blocks if you wish.

Preheat oven to 350°F (176°C).

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Drizzle the olive oil over the potatoes and try to cover as much as you can. Sprinkle the ground pepper and oregano over the potatoes, then add some generous sprinkles of Italian herbs and salt. Be sure it covers most of the potato surface.

Bake in the oven for about one hour, but taking the tray out every 20 minutes or so and using a spoon to give it a stir. That way, the crunchy parts at the bottom won’t burn.

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Crispy Baked Mashed Potato Crumbles
Serves: 2
 

Ingredients
  • 2 russet potatoes (the large ones)
  • 2 tablespoon extra light olive oil
  • A few sprinkles ground pepper
  • A few sprinkles oregano
  • Generous sprinkles of Italian herbs and Himalayan/sea salt

Instructions
  1. Fill a medium/large saucepan with water and put the potatoes in (with the skin on). Bring it to a boil, then continue cooking in boiling heat until the potatoes are soft enough to be mashed. This can take up to 40 minutes to an hour, depending on the size of your potatoes.
  2. Use a potato masher or anything that can break the potatoes into very small crumble like mash, but you can leave small blocks if you wish.
  3. Preheat oven to 350°F (176°C).
  4. Drizzle the olive oil over the potatoes and try to cover as much as you can. Sprinkle the ground pepper and oregano over the potatoes, then add some generous sprinkles of Italian herbs and salt. Be sure it covers most of the potato surface.
  5. Bake in the oven for about one hour, but taking the tray out every 20 minutes or so and using a spoon to give it a stir. That way, the crunchy parts at the bottom won’t burn.

 

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