I love these potatoes. They are such a change from stewed or mashed or au gratin. (Can you tell we eat a lot of potatoes?) They do take a little work, but are worth it. I will say that it's almost better to buy the potatoes individually (where you can pick them out) as opposed to pre-bagged. You really want some smaller potatoes with this recipe. Thanks to PW for this potato goodness.
Crash Hot Potatoes
adapted from The Pioneer Woman
Ingredients
12 whole new potatoes
3 TBS olive oil
Kosher salt to taste
Black pepper to taste
Italian seasoning to taste
Directions
Preheat oven to 450.
Add potatoes to a pot and cover with water. Cook until 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, pepper and Italian seasoning.
Bake for 20-25 minutes or until golden brown.
Enjoy!
I love these! If they are too big, I just cut them in half and then smash them. I also add butter dollops on top and sometimes parmesan cheese. mmmmmm
ReplyDeleteOoooh next time I might do some parm. That sounds so yummy!
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