1. Place the potatoes in a pot of salted boiling water. Simmer until tender. Do not overcook. Cool the potatoes under cold running water. Drain.
2. Carefully press down on the potatoes with the heel of your hand to smash the potato into flat chunks. Place potato chunks in a covered storage container, label, date and refrigerate until needed.
CCP: Refrigerate at 41°F or below.
1. Place 8 oz. of potatoes in a heated 350°F deep-fryer until they are brown and crunchy and just warmed through. Allow to drain.
2. Place potatoes in a stainless-steel mixing bowl. Season to taste with salt and pepper. Drizzle 1 Tbsp. of olive oil over the top of the potatoes and toss together before serving.
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