And for some reason I resisted. It isn't as though I don't love potatoes, and I've succumbed to internet potato crazes before with excellent results. I just didn't feel the need to try and make potatoes that required a double cooking process. Why boil and then roast? Why not just boil and then mash or just roast them to start with? What could possibly be so special about this damn recipe?
I will now state that I was wrong. This is a really nice way to get fluffy, crispy, salty, yummy potatoes. Perfect with meatloaf and salad. The cooking process was not horrible at all. So, in need of tasty potatoes for dinner tonight? Try these, they will not disappoint.
Crash Hot Potatoes
Stolen away from Pioneer Woman
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil (flavored oils like garlic olive oil work great here)
Kosher Salt To Taste
Black Pepper To Taste
Parsely to Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
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 generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped parsely. Bake in a 450 degree oven for 20-25 minutes until golden brown.