This recipe is from one of my favorites, The Pioneer Woman. We make these as a side often because they are easy and so delish! If you like potatoes you will like these.
Boil your potatoes in salted water until they are fork tender. (We use small new potatoes, but we have used larger red potatoes and cut them in half.)
Next, spray a cookie sheet with some non stick spray or use olive oil. Lay your potatoes on the pan and with a potato masher (a glass would work too) mash them slightly until they break apart and flatten a bit. Brush some olive oil on the top, add salt and pepper and whatever seasoning you like. We normally use Parmesan cheese, but this time we added Rosemary. Bake them in the oven at 450 degrees until they are golden and crispy.
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.
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.