How to make it

  • Wash and quarter or sixth potatoes, depending on their size
  • Place in large stockpot and cover with cold water about 2 inches over them
  • Bring to a boil and let boil 2 to 3 minutes
  • Immediately remove from heat and drain
  • Put potatoes back in stockpot
  • Put the lid on top, and using oven mitts or hot pads grab hold of pot and lid TIGHTLY.
  • Shake vigorously up and down several times to beat the potatoes- they should seem abused
  • Uncover, being careful of the steam
  • Splash olive oil over them- if you think you put too much, that's about the right amount.
  • I've never measured, but I guess at least 1/4 cup
  • Sprinkle coarse kosher salt over same- if you think you have put too much, that's the right amount
  • Mix gently with rubber spatula or spoon
  • Pour into pyrex casserole dish or metal roasting pan, drizzling remainng oil and salt over them
  • I prefer a metal roasting pan
  • Place in pre-heated 400 degree Fahrenheit oven and cook until golden brown, about an hour or so
  • You can cook these along with a roast or whatever at a lower temperature, just increase their cooking time
  • Scrape them up off pan with spatula and enjoy!

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