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
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. (I don't have a potato masher so I used a fork)
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Just for the record, I totally used dried rosemary in the jar. I rarely get fresh rosemary at the store because it is EXPENSIVE and y'all know I kill plants so it's not like I could grow my own.
Bake in a 450 degree oven for 20-25 minutes until golden brown.
YUM! Look how brown and crispy. MMMM!
Served with grilled pork tenderloin and grilled squash. MMMM!
If you are so inclined, you could always visit PW to see the pretty version of this recipe pictured. As for me, I'll stick with the Oliver Twist version.
Have a great Thursday!
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