These potatoes remind me a lot of latkes, but they are different, trust me. You are really going to like these and be pleasantly surprised at how easy they are to make.
Check out what my friends over at The Pioneer Woman had to say about this pots, boys, and making do:
“Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. And yes, I realize my pot is a little full, but listen: my boys filled my large dutch oven with a combination of dog food, potting soil, and gravel yesterday, and then they placed it on top of our garage. I have to learn to make do around here.”
LOL! Sounds a lot like the shenanigans that go on at my house. Do your sons ever do weird things with your kitchenware?
Ingredients
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Bertolli Olive Oil
Morton Kosher Salt To Taste
McCormick Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
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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Quick Tip: I love topping these potatoes off with a drizzle of ranch dressing. MMM!
Thank you to The Pioneer Woman for this awesome recipe!
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