Saturday, September 13, 2008

Crash Hot Potatoes

I saw this recipe referenced a ton all over the internet over the past couple of weeks, and I was intrigued, so I decided to try it. It seems simple enough, and it is simple, but it yields such crispy, delicious potato goodness. It's wonderful and excellent as a side dish. I used a mixture of red, Yukon gold, and purple new potatoes so that's why our plate is colorful. We also used rosemary as our main herb. To see where this was originally posted, check out The Pioneer Woman Cooks. She has tons of photos of this recipe and how to make it step by step. I will just post her text, edited a bit, and my own photos. But this recipe is definitely a make-again!!!


Crash Hot Potatoes
The Pioneer Woman

New Potatoes (or other small, round potato)
Olive Oil
Kosher Salt
Black Pepper
Whatever herb you like

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.

Next, 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.

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. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil. Next, grab some Kosher salt. You can use regular salt, but The Pioneer Woman really recommends using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Remember: potatoes need salt. Don’t skimp!

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available. Whatever herb you use, just chop it pretty finely and sprinkle over the top.

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.

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