Cook the Book: Jo and George's Potato Crispies

The first recipe from Patricia Wells's Vegetable Harvest is for a crisp golden potato dish that Wells coaxed out of restaurateurs Johanne Killeen and George Germon (of Al Forno in Providence, Rhode Island). I think it's a good way to ease you into the week, as it calls only for potatoes, extra virgin olive oil, and coarse sea salt.

Jo and George's Potato Crispies

Equipment: A baking sheet; a large saucepan; a meat mallet or a cast-iron skillet.


  • 1/4 cup extra-virgin olive oil
  • 2 pounds yellow-fleshed potatoes (such as Yukon gold), scrubbed
  • Coarse sea salt


  1. 1.

    Preheat the oven to 375 degrees F.

  2. 2.

    Brush the baking sheet with 1 tablespoon of the oil.

  3. 3.

    Place the potatoes in a large saucepan. Cover with water. Add 1 tablespoon salt Bring to a boil over high heat and cook until tender, about 20 minutes. Drain the potatoes and dry them on paper towels.

  4. 4.

    With a meat mallet or a cast-iron skillet, press down on each potato to flatten it. It should be 1/4 to 3/8 inch thick. With a spatula, transfer the potatoes to a baking sheet. Drizzle with the remaining oil. Sprinkle lightly with salt.

  5. 5.

    Place in the center of the oven and bake until golden and crispy, 30 to 40 minutes. Serve immediately.

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