Sunday, September 9, 2012

Roasted Smashed Potatoes

These potatoes are OUT OF THIS WORLD delish. I'm just loving all things Pinterest these days! This Pioneer Woman recipe has been floating around the world of Pinterest for a couple weeks and I just had to try them. They aren't difficult to make, but, you do have to follow a few steps. Never fear, the finished product is so worth the effort that making these little beauties is a no brainer. I served them along-side Cranberry Chicken (recipe to follow later this week) and a side salad. Enjoy (I promise you will)!

12 to 18 baby new potatoes
Olive Oil
Kosher or sea salt
Fresh or dried herbs of your choice (I used dried basil)

Preheat oven to 450F

Bring a pot of salted water to a boil. Add potatoes and cook them until they are fork-tender (16 - 20 minutes). 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 smashed potato generously with more olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped or dried herbs of your choice (I used dried basil).

Bake in a 450 degree oven for 20-25 minutes until golden brown. Try not to burn your fingers and tongue when you pop one of these babies in your mouth WAY too soon after pulling them out of the oven! Double yum!!

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