Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, February 15, 2012

Crash Hot Potatoes

This recipe was really the impetus for me to get on Pinterest. I couldn't believe I was missing such good stuff. Just kidding, but really, I did cave after trying these potatoes. Charlotte pinned them and blogged about them, but they came from Pioneer Woman who apparently got them from Jill Dupleix. We've already tried them three times and they are so yummy. Potatoes, oil, salt and pepper. We tried the rosemary, but they don't need rosemary. They are so easy and so delicious. You must try them!

You can go click over to Ree's to see the blow-by-blow pics if you want, but these are so easy, you don't need to.

I don't measure the oil (which probably means I am using more, but it's olive oil, so it's all good). I just drizzle straight from the bottle. And I use 2.5 pounds of potatoes which is more than 12. I tried the recipe with Idaho potatoes and they are not as good. Go figure.

 Crash Hot Potatoes

12 whole new potatoes (or other small round potatoes)
3 Tablespoons olive oil 
kosher salt to taste
 back pepper to taste
rosemary (optional)

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. Serve immediately.


ScottieJ0e said...

Those look completely delish! What if you added a little shredded parmegian cheese instead of herbs?

Jamie Jo said...

mmmmmm....are new potatoes the same as red potatoes? I've looked for "new" and can't find them.

scmom (Barbara) said...

ScottieJoe, I imagine cheese would be wonderful. I think sprinkling it before you bake them would be wonderful because the cheese would get crunchy, too.

Yes, Jamie, but new potatoes are tinier than full-grown reds. The tinier the better because they have less middle and more edge.

Lori N from MN said...

Up here they call them "size b" potatoes. Hope that helps!

Beth said...

Hi Barbara,

Thanks for posting this recipe. I needed something to go with the meatloaf tonight and these were great. I used the new/mini yukon golds and they were quite tasty.

Happy Cooking,


B.B. said...

Actually, they came from Jill Dupleix, not Pioneer Woman

And yes, they are divine, especially with cheese sprinkled on top for the last 7 minutes in the oven. :)

scmom (Barbara) said...

Pardonnez moi. I have corrected my text.

scmom (Barbara) said...

I used the Yukon golds tonight and they were great, Beth. Some of them were as small as marbles though!