My mom sent me this blog, and this was the first recipe I saw. It looked pretty fool-proof, so I tried it tonight. At first, when I was smashing the potatoes onto the cookie sheet, I thought, “this isn’t working”. The potatoes would stick to my masher and they just didn’t look as “pretty” smashed as in the pictures. BUT. Let me tell you. These are wonderful! I kept telling Toby, “oh my god, these are SO good! Don’t you like them??!” And he would say, yeah, they’re good, and then he would go back to eating his corn! So I guess he wasn’t as awe-struck by them as I was. But the whole meal, as Toby was yapping away about something, I was just thinking, wow, only 5 ingredients (potato, olive oil, salt, pepper, rosemary) and I have created the most perfect food ever. We enjoyed these with a (faux) meatball sub and grilled corn on the cob.
Crash Hot Potatoes
12 whole New Potatoes (or Other Small Round Potatoes)
3 tbsp Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs 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 fresh chopped rosemary (or chives or thyme or whatever herb you have). Bake in a 450 degree oven for 20-25 minutes until golden brown.