Easy & Delicious Potato Side Dish

Potatoes are often difficult. They’re either too dry if you try to bake them, don’t crisp up properly when you try to turn them into french fries, or take too long when you try to mash them (plus I don’t always want that added butter!). I found a delicious recipe for what I call Smooshed Potatoes on the delightful blog The Pioneer Woman. She calls them Crash Hot Potatoes, but I needed something a little more descriptive in there.  Whatever you call them, they’re a super easy side that delivers delicious results. Most of their cooking time is either boiling or baking, so there isn’t a lot of hands-on work. You can easily make them in the background while you’re cooking/grilling something else. They end up crispy, full of flavor, and dangerously addicting. They’ll go perfect with a burger or a steak, and are even dainty enough to serve alongside a salad – mine went alongside a grilled steak salad (recipe coming soon). Enjoy!

Smooshed Potatoes

Crash Hot Potatoes

Serves 4-6 (depending on how hungry you are!)

Time: 45 minutes-ish

Ingredients:

  • 12 whole new potatoes (or other round small potatoes)
  • 3 Tbsp olive oil
  • Salt and Black Pepper (freshly ground is the best!)
  • Fresh Rosemary (or whatever herbs you like with potaters..chives, thyme, whatever)

Instructions:

  1. Preheat your oven to 450 F and throw a big pot of salted boiling water on the stove.
  2. Once the water is boiling, add in your potatoes. You can add more than 12 if you’re feeling hungry!
  3. Keep an eye on the potatoes until they’re fork tender – meaning you can stab them easily with a fork – it took about 20 minutes for me but will vary based on the size of your taters.
  4. On a sheet pan, generously drizzle olive oil – this will keep them from sticking and get the bottoms crunchy, so don’t be too stingy!
  5. Place the potatoes on the cookie sheet with a few inches inbetween them. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. You don’t want a flat pancake and you don’t want them too thick – shoot for about 3/4 inch to 1 inch thickness.
  6. Drizzle the tops with more olive oil and sprinkle with a healthy dose of salt, pepper, and your herbs. Potatoes are all about the seasoning, so don’t be too gentle.
  7. Bake for 20-25 minutes until golden brown.

For full picture by picture instructions, you can check out the original post here. She also made these on her show recently, so you might be able to find a video of her making them if you’re interested!

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