I don’t know that anyone hasn’t had crash potatoes, but just in case I thought I would post it. The recipe is from Pioneer Woman and we love it. I like to let the edges get extra crispy. My goodness these are good.
I love recipe that seem too simple to ever be worth my time. They always, always end up being our favorite recipes. But really, it’s all about those crispy edges. The olive oil is amazing too. Sometimes you just have to take things back to the basics. We hardly ever have potatoes. Instead we tend to be pretty heavy with the vegetables in a variety of colors, but winter hits and potatoes are suddenly one of our favorite sides. I guess it’s comfort food in a way. And they are so easy to make as a side dish and we all know how I despise thinking up side dishes.
- Recipe by 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
- 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.