| Recipe Title: Crash Hot Potatoes Contributed by: MaryMcP
Note from the Diva
I came by this recipe from a thread on DG sometime last year and have made it several times, although I will often use leftover baked potatoes. The only difference I can see is that they are a bit harder to mash when cold, otherwise, the same scrumptous 'taters. Let us know if you try them, what changes you make and how they turned out.
 Discussion |
List of Ingredients
12 whole New Potatoes (or other small round potatoes)
3 T olive oil
Kosher salt to taste
Black pepper to taste
Hot pepper flakes to taste
Rosemary (or other herbs of Choice) to taste |
Preparation
Preheat oven to 450°. Bring a pot of water to a boil. Add in as many potatoes as you want to make and cook them until they are fork tender.
On a sheet pan, generously drizzle olive oil (I've used bacon drippings too). 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° and mash again.
Brush the tops of each crushed potato with more olive oil.
Sprinkle potatoes with salt, fresh ground black pepper, red pepper flakes (optional) and fresh chopped rosemary (or chives or thyme or whatever herb pleases you and is available).
Bake at 450° oven for 20-25 minutes until golden brown.
Obviously, what's really missing here is - - - garlic! One comment on the DG thread was to infuse the olive oil with garlic the night before.
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Cooking Time & Temperature
| Bake 450*F 20-25 minutes | Cookbook Category
Vegetables
General Cooking/Prep Method
Bake
Extra Features of Recipe
7 Ingredients or Less
Quick Recipe (30 min. or less)
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! |
