Given in

I’ve done it again.

I’ve given in to the “pin.”

Pinterest, that is.

If you are on Pinterest (as if there’s anyone that isn’t these days!) then you have likely seen this picture circulating:

DSC_0050_6299

The Pioneer Woman’s Crash Hot Potatoes (picture is hers also.)

Technically, I discovered this recipe a long time ago while actually on the Pioneer Woman’s blog. Then I added it to my “recipes to make” list, and forgot about it…I had the best of intentions when I created that list, but somehow when I plan my weekly menu plan, I always forget to check there first! 

But last night, I was pinning away, and happened upon one of the many, many pictures of this recipe that are floating around on Pinterest. And they just looked so tasty!

Luckily for me, I had bought a clearanced bunch of red new potatoes for only 79¢ yesterday at our grocery store. So when my handsome husband decided to grill some hamburgers for dinner tonight, I knew these would be the perfect accompaniment.

I was right.

They’re super simple! I only made one change to the recipe. The PW sprinkled hers with rosemary, but since we were having “ranchero” burgers, I sprinkled ours with S & P, and a little dry ranch powder.

Mmm, Mmm, Good!

So, thank me later when you make these. And check out the Pioneer Woman for yourself- her food is great!

Crash Hot Potatoes

 

  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • 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 (to keep potatoes from sticking.) 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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