crash potatoes are IT
How? HOW have I never heard of crash potatoes?
I mean, Pioneer Woman posted them in 2008.
As I mentioned, I am hosting Thanksgiving this year and while I loved the menu I used the last time I did this, I thought it would be fun to test-drive some new potato recipes. The potato stacks from last week are a definite contender, but now that I’ve tried crash potatoes all bets are off.
First of all, they were really really easy to prepare – simply boil up as many potatoes as you need, arrange them on a baking sheet and gently “crash” them with a potato masher. Top with whatever herbs/cheese/seasoning you like and bake in a super hot oven.
The texture is the perfect mix of crispy-crunchy but also tender-mashed, and CHEESE.
I literally ate one out of hand while I was prepping the rest of dinner.
Thoughts? I’ve got one more potato dish to try and then I need to decide. What do you typically serve, spuds-wise, on Thanksgiving?
from Pioneer Woman
any small round potatoes – figure on two per person
salt and pepper
any herbs you like, chopped (I used rosemary here)
any shredded or grated cheese you like (I used cheddar)
Pre-heat the oven to 450 degrees; line a baking sheet with parchment paper if you like (optional).
Bring a pot of salted water to a boil and add your potatoes. Boil till fork-tender, 20 – 30 minutes (check after 20). Drain and let sit till cool enough to handle.
Drizzle some olive oil over your baking sheet and place the potatoes on top. Use a potato masher to gently press down on each potato, flattening it but keeping it somewhat intact. Turn the masher 90 degrees and press down again (remove any excess that gathers on the masher and return to the potato).
Drizzle the potatoes with more olive oil, season with salt and pepper and top with herbs and cheese.
Bake for 20 – 25 minutes, or till deep golden brown. Devour immediately.
This delicious recipe brought to you by Sheri Silver