Here is another recipe from the Pioneer Woman. It may sound simple, but I don't have a problem with simple - I actually like a simple recipe if the results are delicious, which these are. I made the full recipe thinking that we'd have a lot leftover . . . turns out we didn't! These were so tasty that Bob and I kept going back for more until they were gone! I think I even pushed the main dish aside in favor of more potatoes :)
These are my submission to this month's Side Dish Showdown. I have made a real effort to make more side dishes this year, even though it's tough for me. This is yet another potato, but for so long I was a little intimidated by potatoes that once I got on a roll, I just kept going!
I can't remember what I served these with, but it was definitely some type of chicken. These potatoes would go perfectly with steak too!
Crash Hot Potatoes
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 (I used chives), to taste
Preheat oven to 450F.
1. Bring a pot of water to a boil. Add a generous amount of salt. Add potatoes and cook until fork-tender.
2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
3. 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 genouersly with more olive oil.
4. Sprinkle potatoes with kosher salt, fresh ground black pepper, and fresh chopped herbs.
5. Bake for 20 - 25 minutes until golden brown.
Source: Adapted from The Pioneer Woman Cooks