So, for dinner the other night I was
lazy and made Ree's Crash Hot Potatoes.
I didn't take photos, but Ree has some
on her link if you're curious. I need a new camera – the screen on
mine is broken. Has been for about a year – sometimes I don't care
and use it anyway. I sat on it one too many times, I guess. *oops*
I changed the recipe up a bit, using herbs I wanted and the potatoes I could find at the store.
12 whole yellow petite potatoes
Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Herbs de provence To Taste
Preparation Instructions
Bring a pot of water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (Took me 18-20 minutes to boil them till 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.
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 couldn't find a potato masher, so I used two forks in a criss-cross pattern, like you would for classic peanut butter cookies.
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