Monday, April 5, 2010

Crash Hot Potatoes

This is a recipe I got from The Pioneer Woman . Kroger was out of fresh Rosemary, so I used Thyme instead. They were yummy, and it was nice to have an alternative to a normal baked potato.


  • 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
  1. Preheat oven to 450
  2. 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.
  3. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
  4. 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.
  5. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
  6. Bake in a 450 degree oven for 20-25 minutes until golden brown.


  1. Holly, I've made this recipe a number of times and have used quite a few different seasonings. We like it best with thyme. Also, fingerling potatoes work really well cooked this way.

  2. Thanks for sharing! I just signed up to follow your blog...don't know why I hadn't sooner.

  3. Well, I have just recently started blogging much again. But I hope to get back to posting the way I did before the transplant. Lots of cooking and recipes, you know! :-)

  4. Mmm...these sound so good! I'm totally going to make them. :)
    ---Katharine B.