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Crash Hot Potatoes

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Bacon bits (optional)
Diced onions (optional)
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. (Salted water means it should taste salty.) Add in as many clean, unpeeled potatoes as you wish to make and cook them until they are fork-tender.

On a cookie sheet, 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.) Add bacon bits and onions now if desired.

Bake in a 450 degree oven for 20-25 minutes or until golden brown.

Yukon Gold potatoes are our favorite but any type will work.
The bottom of a glass jar could be used if you don't have a potato masher.
Kosher salt will stick to the potatoes better than regular salt and we all know salt improves the taste of potatoes.

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