Oooo, these were so good! Huge hit with all of us! I’m always on the lookout for an easy and delicious side dish option, and these potatoes definitely fit that description. While they are very easy to make, they do take awhile between the boiling and the baking. I started these later than I should have, which pushed our dinner a little later than I like. Oh well, they were worth the wait! Probably the best part of these is that you can use any seasoning/herbs that sound good to you. Tonight I used lemon pepper on some and Southwest seasoning on others. We loved the lemon pepper, but weren’t crazy about the Southwest. Next time I want to use red potatoes instead of the Yukon Gold…the husband said he would have liked the red ones better. For some reason, my grocery store was out of small red potatoes when I went. Give these a try…YUM!
Crash Hot Potatoes
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Herbs/Seasonings Of Choice To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
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 herbs/seasonings.
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Source: Very slightly adapted from The Pioneer Woman Cooks