Deb's StoryWith out a doubt one of the biggest hits with my family and friends. Found it on the website of the pioneer woman courtesy of pinterest. The only thing I did differently was to add some chopped garlic into the olive oil I dribbled on top. One other time I used chopped chives no rosemary. Can't wait to try it sprinkled with parmigiana cheese.
whole new potatoes (or other small round potatoes)
3 tablespoons olive oil
kosher salt to taste
black pepper to taste
rosemary (or other herbs of choice) to taste
1Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
2On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
3With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
4Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
5Bake in a 450 degree oven for 20-25 minutes until golden brown.