Crushed PotatoesPosted: July 5, 2008
These potatoes were super easy to make and VERY GOOD. Pioneer woman and WC board highly recommend them!!!
2 lbs of baby red potatoes (or how much you need), scrubbed clean
a few sprigs of freshly chopped flat leaf parsley & basil
salt & pepper
extra virgin olive oil for drizzling and basting
Preheat the oven to 450. (I made the chicken following this recipe, so I added them to the already hot oven and cooked around 425)
Bring a pot of salted water to a boil, and add potatoes.
When the potatoes are tender, drain. Drizzle olive oil on a cookie sheet and place the potatoes on it and give plenty of room to spread out. (Looking at the picture, I didn’t listen to this mine were too close together, but still turned out great)
Use a potato masher and gently press down on the potato until it slightly mashes.
Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
Repeat until all are flattened. Next, brush the tops rather generously with olive oil.
Next, sprinkle the potatoes with sea salt or Kosher salt, and freshly ground pepper. Add some chopped fresh herbs. (I used some fresh basil & parsley, but rosemary would be wonderful) Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes. (Mine needed a little less than 20 minutes) Or until they’re golden and crispy and sizzling.