A Pioneer Woman recipe that we alter just slightly, and is a huge hit in our house!
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Ingredients
- 12 whole new potatoes I use small red potatoes
- 3 tablespoons olive oil I don't measure!
- kosher salt & black pepper to taste
- rosemary or chives see notes, to taste
Ingredients
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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.
Recipe Notes
Stacy's Notes: Even though there's two of us, I still use 12 potatoes as we absolutely love this recipe. I use whatever small red potatoes I can find. I usually bake on a foil-lined & sprayed cookie sheet for easier cleanup. I also bake at 425 for a bit longer, usually 25-35 minutes (I don't like heating up the kitchen!)
I like them with fresh rosemary, as the Pioneer Woman made them, but Tim is not fond of rosemary, so I just make them with fresh chives from my garden now. They would probably work equally as well with dried, but the fresh does give them a good flavor boost.
Enjoy!
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