Saturday, March 10, 2012

Smashed New Potatoes

Tonight was a night inspired by The Pioneer Women and these turned out to be fabulous. The original recipe can be found here. Be careful when smashing these, I squished the first one too much and it ended up looking more like mashed potatoes - just press down until they pop open. These are wonderful because they turn out crispy and full of flavor... definitely one I'll be going back to again! Enjoy!!


12 whole new 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.

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