Crash Hot Potatoes

If you're a frequent visitor and have any idea what my page normally looks like, you may notice that I have added a new tab--my favorite blogs. Every single blogger reads other blogs; it's just the nature of the beast. Just like every home cook runs out of inspiration and gets tired of Taco Tuesday, bloggers run out of ideas for new posts. So I've added a tab with some of the blogs that I read ALL the time...and I'll update is more as I make new favorites.

One of the most famous food bloggers, and now author, is "The Pioneer Woman" aka Ree Drummond. She's the blogger the rest of us emulate--the one who really made it, has a dedicated following, a book deal and an adorable family. And she's a pretty damn good cook! I read her blog fairly frequently, but I'm definitely reaching back into the archives (aka 2008) for this recipe. I hope you all like it as much as I do, and I definitely recommend (after reading my post, OBVIOUSLY) jumping over to her site to see her amazing recipes. 

Crash Hot Potatoes

Ingredients

12 whole red potatoes (or other small potato you prefer)

3 tbsp olive oil

Salt and black pepper

Rosemary, chopped

Italian parsley, chopped

Directions

1. Bring a pot of water (that will cover your potatoes) to boil. Add salt and drop the potatoes in. Boil until fork tender and remove. Preheat oven to 450F.

2. Drizzle olive oil on a sheet pan. Place the potatoes with space between each. With a fork (or potato masher if you're fancy and have that--my 300 sq ft apartment just isn't big enough for that), push down on each potato until it smashes slightly, then do the same in a different direction. Do this to every potato.

3. Brush tops of potatoes with olive oil. Sprinkle with salt, pepper, rosemary and parsley. 

4. Bake in preheated oven for 20 minutes or so, until golden brown. Enjoy!

smashed, pre-oven