Ingredients
8 whole new potatoes (I used baby reds)
3 Tbsp olive oil
Kosher salt to taste
Black pepper to taste
Dash of garlic
Rosemary (or other herbs of choice)
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.
I topped these with shredded Colby jack, sour cream and some diced
green onions. They were great. Thanks,
Pioneer Woman for the recipe.
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