Jul 30, 2008

Crash Hot Potatoes

So I finally jumped on the potato bandwagon! Yes, that's right. Potato. Bandwagon. :)

I saw these potatoes at the What's Cookin' board and had to try them. There were mixed reviews about how to make them or the mushing process, I suppose - but everyone loved the taste. And I'm no different. They were deliciously crisp and salty. I love potatoes and this is just a new twist on an old goodie!

I did have a hard time mushing them properly. I think that I actually undercooked them too much. Good to know for next time, I guess. I started with a meat tenderizer, people seemed to have good luck with that. Yeah. Not me. So I moved onto the potato masher. The potatoes stuck horribly, but they did mush down. So I sprayed the potato masher with cooking spray and that worked better. I cooked as directed from then on and they were so good. I even ate two more, cold, out of the fridge, later. Yum, yum, yum!

I only have one picture that was even semi decent. They looked more like home fries, but oh well. Tonight I did not eat "with my eyes first", I guess. ;)


You will need:
-potatoes, small (I used red.)
- salt
-pepper
-olive oil
-herb of your choice
-some kind of masher

Directions from The Pioneer Woman Cooks - This is a great website! Check it out. Her pictures and directions are fantastic!

1. Begin by bringing a pot of salted water to a boil.
2. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
3. Next, generously drizzle olive oil on a sheet pan. This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.
4. When the potatoes are tender, place them on the cookie sheet. Giving them plenty of room to spread out.
5. Next, grab your potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
6. Repeat until all are flattened.
7. Next, brush the tops rather generously with olive oil.
8. Next, grab some Kosher salt. Add pepper. Now, you can grab some chives…or thyme…or whatever herbs you have available. Whatever herb you use, just chop it pretty finely and sprinkle over the top.
9. Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes. Or until they’re golden and crispy and sizzling.

5 comments:

Liz said...

I have to try these!

Melissa said...

I just made these last night, too! I love how crispy they get. They look beautiful!

Joelen said...

This is one of our favorite ways to prepare potatoes... especially topped with cheese like potato skins! :)

Rebecca Netzel said...

Loved them!

Melissa said...

I just made these last night, too! I love how crispy they get. They look beautiful!

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