Crash Hot Potatoes
I tried these last night and dad and I loved them!! I used Ukon Gold potatoes so it was a bit sweet, but I could just buy 5 of them and not a whole bag. I think red potatoes would be yummy too!! I quit cooking at about 18 min and wish I had kept cooking the whole time so the insides would have been more crunchy. They were getting pretty dark so maybe I'll try 400 next time. I also think you could boil the potatoes and keep in fridge and make 2 at a time. I don't think the time is correct- you have to boil the potatoes and then cook for 25 or so minutes. They were easy!!
Recipe: Crash Hot Potatoes
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Ingredients
- 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
Preparation Instructions
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.
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