Potatoes: Boil 'em, Mash 'em... PDF Print E-mail
Monday, 04 April 2011 10:18

As you may have guessed, I don't have a lot of time to sit down on the computer during the day. Micaiah is a bit clingy and I hardly EVER get time to sit down without him in my arms. And on the rare occasion I actually get to put him down he will only be content for about ten minutes. And on the very rare occasion that he is content for more than ten minutes, I have more pressing matters to tend to (playing with Zachariah, folding laundry, cleaning my messy house, cooking, taking pictures of my kids, showering...). So you can see why my poor blog gets put on the back burner.

I hate putting my blog on the back burner.

But have no fear, I am here today and hopefully going to make it up to you with a recipe post!! Yes, yes. I know. I am pretty amazing. I mean, not only did I cook four meals last week, but I actually remembered to take pictures of one of the dishes! Score!

Wanna know what I will be showing you today?

Pioneer Woman's crash hot potatoes. They are fabulous. And great. And yummy. And fabulous. And... well, you get the picture. This is currently my favorite way to prepare potatoes. Super easy and tasty! (And dairy free, which is a must for me these days!)

Oh, and before I share this recipe, you must agree to ignore the picture quality. I was fighting daylight and the kitchen is horribly lit.

Here goes...


You need five ingredients. A dozen(ish) small red potatoes (sometimes called new potatoes), olive oil, rosemary, salt and pepper.

Easy peasy.



Bring a pot of salted water to a boil and add your potatoes. Boil them until fork tender, which is between 10 and 15 minutes.

(Fork tender = you can easily stick a fork in them.)



Drizzle olive oil on a baking sheet and line up the potatoes.

While you do need to be generous with your olive oil, the potatoes don't need to go swimming. I got a little drizzle happy. Don't be like me.



Take your potato masher (I think this is technically a vegetable masher) and gently mash a potato.

The key word here is gently.



Now rotate the potato masher 90 degrees and apply a bit more pressure. Again, gently.



You don't want the potatoes completely mashed, just enough to break the skin and open up the potato a bit. Repeat for the rest of the potatoes.



Now, take a basting brush and brush the tops with olive oil. Then add some salt, a pinch of pepper and a couple shakes of Rosemary. Or whatever spice you have on hand/prefer.

And if you have fresh herbs definitely use those. I am lacking in that department, but the dried Rosemary worked wonderfully.



Season all the potatoes and then plop the baking sheet on the top rack of a preheated oven (450 degrees) and cook them for 20-ish minutes.



Take them out when they are nice and golden and crispy! Serve them with steak, pork chops, chicken... who the heck cares. Just cook them and eat them with whatever happens to float your boat!


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