Thursday, October 28, 2010
Crash Hot Potatoes
After our insanely delicious meal we craved pumpkins. I will post pics tomorrow as it's getting late and Scared Shrekless is on tonight. We went with classic pumpkin faces this year and Christopher had the bright idea of using the dremel. It was so quick and easy. I swear we were done in under 30 minutes. This has just been one of those days were everything just falls into place beautifully.
The Pioneer Women.
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 available). Bake in a 450 ⁰F oven for 20-25 minutes until golden brown.