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Crash Potatoes - Two ways PRINT
I’m a big fan of creamy mashed potatoes— really, I love spuds boiled, deep fried, roasted and baked. These potatoes are on the top of my list as a favorite way to serve spuds. No wonder this recipe has made it’s rounds on countless blogs!
I try to buy potatoes that are even in size, about the size of… well, a plum!
I put the potatoes (I figure 2-3 per person) in a pot of water with salt and cook them until they are fork tender— not mushy
Drain the potatoes
Preheat the oven to 425F
On a baking sheet, drizzle oil and place the potatoes with enough room to give them a gentle “mash”.
Ingredients
| The recipe is so simple that you really don't need measurements. What you will need is: | |
| Baking Sheet | |
| A brush to apply the olive oil | |
| Potato Masher (you can use a fork, but the masher makes thing easier | |
| Potatoes of your choice-- I like red bliss or Yukon Gold | |
| Olive oil | |
| Kosher salt (I never use table salt for roasting) | |
| Fresh ground black pepper | |
| Herb of your choice-- I've used fresh shopped rosemary or thyme. Dried herbs work, too | |
| Optional: heavy cream and parmesan cheese | |
| I've also seen versions using cheese and bacon | |
Directions
Preheat the oven to 425F
On a baking sheet, drizzle oil and place the potatoes with enough room to give them a gentle “mash”.
The easiest technique, is to press firmly but not to hard; rotatoe 90 degrees and repeat.
Brush some olive oil, a little salt and black pepper and some chopped fresh herbs of your choice— I like rosemary or thyme.
As an option pour about 1 Tablespoon of heavy cream and some fresh parmesan on a few of the potatoes.
Baked the potatoes for about 20 minutes. It really depends on your oven— it might take a little longer.
Prepare to love these!
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