This was a great way to have a side of potatoes.
This picture above is a picture of a perfect meal for my Husband, he is definitely a meat and potatoes kind of guy.
The Hubby wanted the cheese added on top of his so we topped all of them with cheese. I think they would have been a great topped with sour cream and chives too.
I do think that the red potatoes I got were a little on the big side. When I smashed them they broke apart more then I was hoping them to. I don't think I boil them long enough, they were a little hard to smash.
Definitely will be having these again soon though!
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.
Recipe From: The Pioneer Woman