PW: Crash Hot Potatoes

Let me just say that we liked this so much I have now made it three times since last weekend.  Three.  Judge for yourself how much that screams, "awesome!!"

PW:  Crash Hot Potatotes

Verdict:  Nothing short of fabulous. 
Cook it again:  Already have!
Cost Factor:  New potatoes, and that's it.  Everything else (except fresh rosemary, if you so desire) is probably a pantry item.

I really wanted to make these with a steak recipe that Jennifer blogged about over at Come Rain or Come Shine, but my in-laws were in town this past weekend and they were craving grilled chicken.  They can't use outdoor grills at their condo, and it wasn't as if I was complaining:  my father-in-law makes a pretty mean grilled chicken!  So, we still made the potatoes, but went with his awesome chicken for the main dish.  (That steak is still on my radar.  It's not on this month's cooking club menu, but there's no way I could read that post and NOT make it as soon as possible!)

These are about as easy as anything I have ever made.  Boil up some new red potatoes (make sure they're small -- too big and they won't "crash" as easily).  When they're fork-tender, take them out and set them on a baking sheet.  (I lined my two sheets, one with foil and the other parchment paper.  Either one would work fine.)

Take a potato masher and crush the potato once, then turn the masher 90 degrees and crush again.

Sprinkle with olive oil (we use light, not extra-virgin), salt, pepper, and rosemary -- I did about half with fresh rosemary and half with dried from the pantry.

Bake 'til they're golden brown on top, about 25 minutes.

Try not to eat the whole pan full before you bring them to the table.  They are perfectly seasoned -- the salt and pepper simplicity is all you need, and the rosemary makes it take that step from wonderful to to-die-for, as my mother-in-law kept saying.  They are crispy enough to not taste like boiled potatoes, and honestly, served up on a platter a little prettier than my parchement-paper lined pan, they'd be festive enough to serve at a party!  Best of all, you can make as many or as few as you want and the ingredients are pretty much the same.

Holy cow. The picture doesn't do them justice; these were easy, and one of the tastiest things we've had in a while.   We made these again the next day, and again the next day.

I'm thinking I could have these for dinner on their own one night.

Great pick this month!   Thanks, Kerry!

--Jen

Pin It