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
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.