Just PRESS potatoes and bake! My family begs for these crispy rounds!

Just PRESS potatoes and bake! My family begs for these crispy rounds! Crispy pressed potatoes with garlic butter and Parmesan, golden edges, and a soft, fluffy center. Served with a cool sour cream topping with pickles and caramelized onion, crispy bacon, and green onions. A comforting potato side dish, or a base for your favorite toppings. Total time: About 1 hour to 1 hour 15 minutes, depending on potato size and cooking time Servings: Makes 6 rounds, serving 3-6 depending on the meal Customize it! Try chicken and mushrooms in a creamy sauce, cooked beef with gravy, or your favorite vegetables. For a potato burger, sandwich a cooked burger patty, sauce, and greens between two rounds. More tips in the pinned comment! 🔔 New recipes every week:    / @yumcult   👍 Like if you enjoyed! Where are you watching from? 🌎👇 🛒 Ingredients: For the Potatoes: 6 medium potatoes, scrubbed clean Salt, for the cooking water Oil, for brushing the parchment, cutter, and pressing tool 2 tbsp melted butter 1 tbsp neutral cooking oil 1 tsp garlic powder Salt and black pepper, to taste Finely grated Parmesan, as needed For the Topping: A few slices of bacon, cut into small pieces 1 onion, finely diced 4-5 small dill pickles or cornichons, finely diced 14 oz / 400 g sour cream 1 small bunch of parsley, chopped 1 garlic clove, finely grated or minced Black pepper, to taste 1 tbsp mayonnaise, optional A splash of water for the onion, if needed A few green onions, thinly sliced, for serving Equipment: Baking sheet, parchment, and wire rack Round metal cookie cutter Sturdy glass or jar with a flat bottom that fits inside the cutter 📝 Quick Instructions: Boil and Press: Boil the whole, unpeeled potatoes in salted water until a knife slides in easily. Drain, let them steam dry for a few minutes, and cool enough to handle. Line a baking sheet with parchment and brush lightly with oil. Space the potatoes apart. Lightly oil the inside of the cutter and the bottom of your pressing tool. Place the cutter around one potato and press until it fills the ring. Keep the tool pressed down while carefully lifting the cutter. Gently flatten any raised edges. Repeat with the remaining potatoes. Season and Bake: Rough up the tops with a fork. Mix the melted butter, oil, garlic powder, salt, and pepper. Brush the tops and sides generously, then sprinkle with Parmesan. Bake at 400°F / 200°C (convection/fan) for 20-30 minutes, until crisp and golden. Bacon and Onion: While the potatoes bake, add the bacon to a cold skillet. Cook over medium-low heat until crisp. Remove and drain the bacon, leaving a little fat in the skillet. Add the onion and cook over medium-low heat until soft, sweet, and caramelized. Add a splash of water if the pan dries out. Let the onion cool. Creamy Topping: Mix the sour cream, pickles, parsley, cooled onion, garlic, pepper, and optional mayonnaise. I skip extra salt because of the bacon; taste and adjust if serving without it. You can make this ahead and refrigerate it for even better flavor. Serve: Rest the potatoes briefly, then transfer to a wire rack. Add the creamy topping, bacon, and green onions just before serving. Subtitles available in multiple languages (CC). ❤️ Share this with someone who loves crispy potatoes! #CrispyPotatoes #PressedPotatoes #PotatoRecipe #ComfortFood #BakedPotatoes #YumCult