This is another recipe from the Pioneer Woman. I’ve seen a number of bloggers raving about this recipe so I knew I wanted to try it eventually. Recently when we’ve had potatoes, I’ve just been cutting them into quarters, adding some olive oil, salt, pepper and rosemary and roasting. We really like them that way but it’s good to break out of a rut and try something new. Final reviews? Shane liked these better than our usual potatoes, and while I liked them, I didn’t enjoy them as much as our roasted potatoes. The outside just wasn’t crispy enough for me but I will definitely make these again and see if I can improve on the result.
By Tracey
Crash Hot Potatoes
from Pioneer Woman Cooks
Ingredients:
- new potatoes (or other small potatoes)
- olive oil
- kosher salt
- black pepper
- rosemary (or other desired herb)
Directions:
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 baking sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, then rotate the potato masher 90 degrees and mash again. Brush the top of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, black pepper and fresh chopped rosemary (or whatever herb you have available – I used dried rosemary).
Bake at 450 F for 20-25 minutes until golden brown.
