Thursday, July 1, 2010

Crash Hot Potatoes

Pioneer Woman, I love you and your crash hot potatoes.  (If you don't know the Pioneer Woman, take a look around her website, but give yourself a set amount of time.  I've spent hours on there reading her recipes and confessions, and I love Black Heels to Tractor Wheels, which is the story of how she met her husband.  There is no end to the entertainment.)

Anyway, she makes these insanely good little potatoes, and while mine didn't turn out as pretty as hers, they were every bit as tasty.  I was excited to finally use some rosemary out of the herb garden (aka the five pots that Biz has to water because I always forget about them).  I also got to use my potato masher for the first time, but if you don't have one, I'm sure the bottom of a glass would work fine.  My potatoes kind of fell apart, but they were still delicious, and it didn't hurt to get some of that honey barbecue sauce on them.  Mmm...  Just figure out how many potatoes you'll need, and then add a couple more in.

Crash Hot Potatoes

12 whole new potatoes (small red potatoes)
3 Tbsp olive oil
Kosher salt to taste
Black pepper to taste
Rosemary (or other desired herbs) to taste

Preheat oven to 450.  Bring a pot of salted water to a boil.  Add as many potatoes as you'd like, and cook them until they are fork tender.  Generously drizzle a sheet pan with olive oil, and place the tender potatoes on the sheet, leaving plenty of room between each (you probably want about twelve per baking sheet--like you would if you were baking cookies).  With a potato masher, mash the potatoes until they slightly give, and then rotate the masher 90 degrees and mash again.  Brush the tops of each crushed potato generously with olive oil.  Sprinkle each potato with kosher salt, black pepper, and fresh chopped rosemary.  Bake for 20-25 minutes or until golden.

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