I’m not a huge fan of potatoes, but these were yummy. They paired very well with my Parmesan Pork Roast and were quite tasty covered in the gravy. They would probably pair well with No Peek Beef Tips, which also has a tasty gravy.
Crash Hot Potatoes
From the Kitchen of: The Pioneer Woman
Prep Time: 1 hour
12 new potatoes (or other small round potatoes)
3 Tbsp olive oil
kosher salt, to taste (I used regular table salt)
black pepper, to taste
rosemary (or other herbs of choice), to taste
Bring a pot of salted water to a boil. Add in potatoes and cook until fork-tender (about 10 -15 mins). Make sure to boil your potatoes enough or mashing them will be difficult and messy.
Kitchen Tip: For you other novice chefs, fork tender means the food item is tender enough to be easily pierced with a regular table fork.
Preheat oven to 450°F. On a sheet pan, generously drizzle olive oil or use parchment. 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. (Don’t use the Pampered Chef potato masher – the one that looks like a spoon; it doesn’t work as well as a regular potato masher with this recipe.) Brush the tops of each potato generously with more olive oil.
Sprinkle potatoes with salt, black pepper, and rosemary (or herb of choice). Remember that potatoes need salt, so don’t skimp.
Bake in a 450°F oven for 20-25 minutes, until golden brown.
I used baby red potatoes and only seasoned them with salt and pepper.