Wednesday, September 22, 2010
Crash Hot Potatoes
I saw these a long time ago on Pioneer Woman's site, and since then, I've seen other bloggers create them. I always thought it was a little too...tedious.... I guess is a good word. Boil the potatoes, THEN bake them? Too much work, I thought.
Until I got a bag of small white potatoes from my Produce Club. I was not interested in any sort of mashed product, and the thought of mayo-potato salad was really turning me off, too. I remembered the Crash Hot Potatoes and thought these potatoes would work great in that recipe.
Crash Hot Potatoes
recipe from The Pioneer Woman
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 ( I used paprika)
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. (As you can see, my potatoes didn't smush up evenly, as some fell apart, and some stayed pretty round-ish) 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.
I used kosher salt, black pepper, and paprika as my spice toppings, instead of rosemary, because I was serving them with a very highly seasoned Lime Pepper Chicken, and needed something unstimulating to offset the chicken
My potatoes did not appear to be as crispy as ol' PW's, but I think I didn't top them with as much olive oil as she did. Although, the flavor was great, and my normally "sour-cream-isn't-already-on-the-table?" husband didn't even ask if we had any sour cream to douse the potatoes - they held up on their own.
My son absolutely loved these, and even said "Thank you for making me these potatoes" so it was a out-of-the-park homerun with him and my husband. hmmmm....I might have to repeat them if it was such a fantastic hit.
I had these reheated the next day for lunch with scrambled eggs with ham, and it made a great breakfast-for-lunch meal.
I'm also sharing this recipe on Grocery Cart Challenge Recipe Swap, Foodie Friday, & Tidy Mom
Simple Cooking | Easy Cooking