Crash Hot Potatoes
(recipe from The Pioneer Woman)
Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (I take the lazy route and "steam" the potatoes with a little water in my Pampered Chef large micro-cooker---easy, breezy).
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary or chives or thyme or whatever herb you have available. (I like mine "bald," with just kosher salt and fresh ground black pepper).
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (I take the lazy route and "steam" the potatoes with a little water in my Pampered Chef large micro-cooker---easy, breezy).
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary or chives or thyme or whatever herb you have available. (I like mine "bald," with just kosher salt and fresh ground black pepper).
Bake in a 450 degree oven for 20-25 minutes until golden brown.
This will become a favorite recipe, I promise.
Mom bought me some potatoes so I can make these :)
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