My son told me
about these potatoes, so I had to look them up and try them. They are
different, delicious, attractive and so easy to make! This could become a new
standard. While the original recipe calls for new potatoes, I have made them
with red potatoes and russets. Just be sure to pick potatoes of small to medium
size and shaped fairly round. Skins should be in good shape to be eaten.
Created by
Australian food writer Jill Dupleix, and originally called “Crash Hot Potatoes”, I
found them on the Pioneer Woman website. Here is my version.
Serves 6
6 potatoes
3 tablespoons extra
virgin olive oil
salt and pepper to
taste
1 teaspoon rosemary,
chives, or thyme (whatever herb you have available)
Preheat oven to
450°F. Coat an 8x10 inch baking dish with canola oil spray.
Scrub potatoes,
put them in a pot, cover with water and boil until just fork tender. Don’t let
them get mushy!
Drain potatoes and
set in prepared baking dish, leaving plenty of room between each potato.
With a potato
masher, gently press down on each potato until it slightly mashes, rotate the
potato masher 90 degrees and mash again.
Drizzle olive oil over
the tops of each crushed potato. Sprinkle with salt, pepper and the herb of
your choice.
Bake for 20-25
minutes until golden brown. Serve immediately or keep warm until serving.
Adapted from: Crash
Hot Potatoes
Ree, http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/,
02 JUN 2008
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