I found this recipe on The Pioneer Woman’s website. Since I love potatoes we gave it a try and it is now a staple in our household. The potatoes get crispy from the oven and it makes them wonderful. Plus there are so many different ways you can make this; add fresh herbs, blue cheese crumbles, bacon, ranch. The options are endless.
First start off by bringing a pot of salted water to a boil. Then add in as many potatoes as you like. If they are small potatoes add them in whole if they are larger I cut them in half. Once the potatoes are fork tender place them on a cookie sheet.
Then with a potato masher gently press down each potato until it slightly mashes.
Rotate your potato masher 90o and do the same thing again.
Once all the potatoes are smashed drizzle each one with olive oil and sprinkle with salt and pepper. You can then add fresh rosemary or any other herb that floats your boat. Bake at 450o F for 20-25 minutes until golden brown.
Enjoy as they are or serve with sour cream, blue cheese, ranch, bacon or a few chopped green onions.
~ 6 small red potatoes, new potatoes, or any other small round potatoes
~ olive oil
~ salt to taste
~ pepper to taste
~ other toppings like fresh rosemary, ranch, sour cream, etc.
Bring a pot of salted water to a boil. Add in your potatoes and boil until fork tender. Once they are fork tender place them on a cookie sheet. With a potato masher gently press down on each potato and then turn the masher 90o and mash again. Drizzle each potato with olive oil and sprinkle with salt and pepper. Add rosemary, chives, or thyme if you like. Bake at 450o F for 20-25 minutes until golden brown. Serve with whatever toppings you like.
Adapted from The Pioneer Woman
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