There is no other perfect side dish....potatoes is where its at! It's been fun to experiment with some new recipes for this amazing versatile spud! This newest edition to my potato recipe collection comes from The Pioneer Woman. I love how the potatoes get all crispy/crunchy after being drizzled with the olive oil. Yum! For next time, I think I need to get a potato masher so mine will turn out as pretty as hers did! Oh, and the fresh herbs....a must!
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste (I used garlic salt instead)
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
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 rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
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