While Stumbling the other day (Yes, I’m addicted to StumbleUpon. I just want to see the next great page!) I came across a simple but interesting recipe for what the person called “Crash Hot Potatoes” on The Pioneer Woman Blog.
At first I almost passed it by because there wasn’t much in the way of pictures at the top of the page to make me want to stay (I was having a lazy day and reading wasn’t really on the menu). But as a cook, I couldn’t help by wonder what Crash Hot Potatoes were, so I scrolled down and found awesome, yummy pictures which convinced me not only to stay but to want to try this most simple and yet so sophisticated way of cooking potatoes.
Excited I started a pot of red potatoes on the stove while I stepped out on my balcony to raid my herbs plants for some wonderful flavors to go on these yummy looking potatoes. I picked some beautiful rosemary, chives and thyme that I finely chopped to sprinkle over these beautiful bites of crispy yummy potatoes.
I followed the directions almost completely (I’m always changing and adjusting the recipe to fit my tastes). One change I made was to sprinkle the potatoes with sea salt after smashing them down instead of putting the salt in the water when they cooked. It was really the only change needed from the original recipe but I can suggest you could add a small sprinkling of cheese (which I added white cheddar to half of them and the cheesy ones were very yummy, but then again adding cheese to most anything is only a bonus of yumminess) for more added flavors. Or try wilting some spinach into these for even more elegance and flavor. Just add the spinach (a few leaves to each one) on top of the potatoes the last five minutes of cooking and it will wilt down beautifully in the potatoes.
These looked so wonderful on the plate, like something I had spent hours making when in fact the longest part of the entire process was the cooking time. They were simple and easy and yet so wonderfully flavored, my favorite type of cooking. And they are healthy! A complete bonus! Potatoes are loaded with potassium and vitamins as are the fresh herbs and the olive oil is good for the heart and body (just don’t overdo it).
I’m still not sure why the recipe was named Crash Hot Potatoes (in my opinion, Smashed Potatoes would be better) but I can say it was a good idea to try them out. In all the excitement, I forgot to take pictures of my own potatoes so I borrowed one from the Pioneer Woman’s blog and you should jump over there to check out the rest of the wonderful pictures that hooked me. It’s a recipe I intend to keep and continue to play with to see what I can create as I continue my adventures into the flavors of life.
Crash Hot Potatoes Recipe
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Sea Salt to Taste
Fresh Ground Black Pepper to Taste
Rosemary (or Other Herbs of Choice) To Taste
Bring a pot of water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
Preheat oven to 450º.
Generously drizzle olive oil on a sheet pan. Place cooked 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. Sprinkle with sea salt to taste. 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.)
Bake in a 450º oven for 20-25 minutes until golden brown.