This delicious smashed potatoes recipe was inspired by the Pioneer Woman Cooks recipe for Crash Hot Potatoes. A friend of ours made these for us last year and I loved the recipe, it's a great variation of traditional roasted potatoes. The best part of these flavorful potatoes is how crispy the bottom gets when you roast them. I love to scrape all the crispy bits off the bottom of the pan and eat them before anyone else gets a chance to plate them up. You can eat them just as they are, or (my preference) pour a little melted butter on top as they are served. Potato heaven!
Herb Smashed Potatoes
Inspired by The Pioneer Woman Cooks
12 small whole new potatoes (Yukon Golds are great here, too)
3-4 tbsp olive oil
kosher salt, to taste
fresh cracked pepper, to taste
fresh or dried rosemary, to taste
fresh or dried chives, to taste
melted butter, optional
Preheat oven to 450 degrees. Bring a pot of salted water to a full boil. Add potatoes and cook them 15-20 minutes, until fork tender (time will depend on the size of your taters). Drain and rinse briefly with cold water. Pat dry and set aside. Drizzle a cookie sheet with olive oil and place potatoes on top, leaving room in between. Press down on each potato with a potato masher in each direction, until the potato is flattened slightly. Brush each potato generously with olive oil and sprinkle herbs, salt and pepper on top. Bake for 20-25 minutes until golden brown. Drizzle with melted butter and serve.
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