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Crash Hot Potatoes

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3 replies [Last post]
Joined: 2010-01-17

We love these potatoes. I found the recipe at the Pioneer Woman blog last month and have made them several times.

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

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. (I like to put a little butter on each one at this point and return to oven to crisp them just a bit more...I like them crunchy).

Joined: 2009-08-07

Found a recipe very similar we have tried. It also had parmesian cheese on the top when placed in the oven. They were really good.

Something else I do with new potatoes about the size of a silver dollar or smaller is to fry them until the skin turns a golden red. Takes about 4 minutes. When they come out of the oil sprinkle with kosher salt. They are very creamy on the inside.

Joined: 2010-01-17
Great idea

I love those tiny potatoes in the plastic carton (either red or white). I'm going to buy some white ones (so I can really see the color change). Love that creamy texture inside the crispy, salty skin :) thanks.

Joined: 2010-01-16
Baked potato without a hot oven.

I like these recipes.
Also try this, the next time you feel like Baked potatoes for dinner.

Pre-heat deep-fryer.
Micro-wave small to medium whole potatoes till just soft enough to dent, when squeezed.
Now, deep-fry whole potatoes til crispy & color has darkened a bit. Remove to your dinner plates & sprinkle with salt, pepper, onion powder, Parmesan Cheese.... whatever you fancy. Slice through the skins & squeeze to open potatoes and add a dollop of sour cream. These are DELISH. Try this once...you will love them, 4-ever.
L8r, tc..... ndn.eddy

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