Crash Hot Potatoes

I'm pretty sure these potatoes are not supposed to actually LOOK like they survived a horrible crash. But hey, they taste absolutely fantastic, and for that reason, I'm keeping this recipe and will make it often. I sprinkled dried thyme over the top instead of using fresh. The salt, pepper and herbs on top give a perfect flavor that makes it unnecessary to dress them up at all. The olive oil gives the skin on all sides a mouth-watering crisp. Yum, yum, yummmm!

Crash Hot Potatoes
josiahsmomm via The Pioneer Woman

Ingredients

• 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. 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