Quick Post: Who doesn’t like potatoes? I knew I wanted to serve potatoes with this dinner and I didn’t want to make mashed potatoes. They take a long time and they make a mess of dishes. I remembered seeing this post at The Pioneer Woman’s site a long time ago and decided that it was time to try a new recipe out. These take more time than I anticipated because the cook time for a whole, uncut potato is much longer than I thought. It took a good 25 minutes until these medium sized potatoes were cooked through enough to smash easily. Baking them with the olive oil made these nice and crispy – I bet cheese and crumbled bacon would be an excellent addition. Thanks for reading, enjoy!
Crash Hot Potatoes – adapted from The Pioneer Woman
- 6 Yukon Gold potatoes
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Fresh herbs, chopped (optional)
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.