Ingredients
Directions
- 1
Poke the potato over four times with a fork. Place into a heat-proof bowl and microwave on high for about 8-10 minutes (you may need to microwave for longer if you are doing more than two potatoes at once). They should be wrinkled on the outside and very soft to squeeze. Set aside to cool for 5-10 minutes.
- 2
Place the potato on a clean chopping board and using the palm of your hand (or the flat base of a measuring jug) squash the potato down into a flat pancake roughly 1 cm thick.
- 3
Heat a generous drizzle of neutral cooking oil in a large skillet on high heat. Scrap the potato off the chopping board with a metal spatula and fry for 4-5 minutes each side, until golden brown and crispy. Season both sides with flaky salt as the potato cooks.
- 4
Serve with toppings of your choice.
Notes
Make sure you use Agria potatoes, waxy potatoes won’t work.
