Wednesday, November 20, 2013

Crash Hot Potatoes

I'm very grateful to know The Pioneer Woman, and have loved almost every recipe I get from there. I've tried making a different {much harder and messier} version that I didn't think was worth it, but these are awesome! They add a little crunch with the chewy smooth potatoes.
Photo Credit to The Pioneer Woman
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
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.

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.

Recipe Source: The Pioneer Woman

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