12 whole new potatoes (or other small round potatoes)
3 Tbsp olive oil
kosher salt to taste
black pepper to taste
rosemary, or other herbs of choice
Instructions
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 potatoe.
With a potatoe masher gently press down each potatoe until it slightly mashes, rotate the potatoe masher 90 degrees and mash again. Brush the tops of each crushed potatoe generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground pepper, and fresh chopped rosemary (or herbs that you desire). Bake in a 450 degree oven for 20-25 minutes until golden brown.
Originally Submitted
7/15/2010
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