Crash Hot Potatoes
By renbeard
A lovely twist on the tired old baked potato, and they perfectly embody a quality I always strive to achieve in my cooking: Flavorful, Crispy Surface Area.
- 6
- Easy
- 15 mins
- 20 mins
- Budget Friendly
Ingredients
- New Potatoes (or other small, round potato)
- Olive Oil
- Kosher Salt
- Black Pepper
- Whatever herb you like (I prefer Rosemary)
Preparation
Step 1
Begin by bringing a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
Step 2
Generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.
When the potatoes are tender, place them on the cookie sheet, giving them plenty of room to spread out.
Step 3
Next, grab your potato masher and gently press down on the potato until it slightly mashes, then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher.
Step 4
Next, brush the tops rather generously with olive oil. Grab some Kosher salt and sprinkle on top. Generously top with pepper, as well.
Whatever herb you use, just chop it pretty finely and sprinkle over the top.
Step 5
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes or until they’re golden and crispy and sizzling.
Adapted from www.thepioneerwoman.com