recipe from The Pioneer Woman's Blog
I switched mine up a bit and they were still DELICIOUS oh my
I used plain ol Idaho Potatoes (6 small)
I poked them with a knife and microwaved them for about 15 mins or so, til they are nice and soft.
Squarshed them on the cookie sheet that was drizzled with a lil vegetable oil (I cant afford olive oil lol) I used a basting brush to add a lil more oil to the tops, then salt pepper and some thyme.
Popped em in the oven and they turned out SO good
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons 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 available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.