There are quite a few recipes that have made it from blog to blog in the food world in the last few years. I’ve seen these potatoes on several blogs (original recipe courtesy of Pioneer Woman) and decided it was time to give them a try. Good thing I did, because they are delicious! They were such a nice break from your standard baked or mashed potato. Plus, I am always looking for a new way to serve up potatoes. Crispy on the outside, creamy on the inside- definitely a keeper for us!
Crash Hot Potatoes
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
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.
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.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.