This twist on roasted potatoes makes a perfect side item with grilled meats. We served these alongside grilled ribeyes and roasted asparagus when we had friends over on Friday night. I originally saw this recipe on Pioneer Woman Cooks and tons of food bloggers have made it as well. I’ve made these potatoes a few times now and I’m officially on the “Crash Hot Potato” bandwagon. They’re so simple and I love that you can customize them to whatever tastes you’re feeling and what herbs you have on hand.
The Pioneer Woman roasts her potatoes at 450 degrees but since I was roasting asparagus too, I kept my oven at 400 and just cooked them a little longer. I added the asparagus in during the last 10 minutes the potatoes were cooking.
Crash Hot Potatoes
(Recipe source Pioneer Woman Cooks)
Small round potatoes (new potatoes, yukon golds, etc)
Freshly ground pepper
Preheat oven to 400 to 450 degrees (depending on how crispy you want your potatoes and if you have other things in the oven).
Place desired amount of potatoes in a large pot and cover with w
ater. Add a couple tablespoons of salt to the water. Bring to a boil and cook for about 15 minutes, or until
potatoes can be easily pierced with a fork (time will depend on size of your potatoes).
Meanwhile, prepare a baking sheet by spreading a thin layer
of olive oil over the bottom of the pan. Note, I always line my baking sheet with foil for easy cleanup. (Shiny side down.)
Remove potatoes from pot and drain. Depending on the size of your potatoes, you may need to cut some of them in half. Place potatoes on baking sheet, leaving space between. Using a potato masher or the back of a fork, mash down potatoes, rotate pan and mash again.
Brush tops generously with olive oil. Sprinkle with salt, pepper and desired herbs (I love rosemary). Roast in oven 20-25 minutes, until golden brown.