12 whole new potatoes (or other small round potatoes)
3 TBS olive oil
Kosher salt to taste (I used sea salt)
Black pepper to taste
rosemary (or other herbs) to taste
Bring a pot of salted water to boil.
Add potatoes and cook until fork tender.
On a sheet pan, generously drizzle olive oil.
Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes;
Rotate potato masher 90 degrees and mash again.
Brush tops of each crushed potato with additional olive oil.
Sprinkle potatoes with salt, pepper, and herbs (rosemary, chives, thyme - whatever)
Bake at 450 for 20 - 25 minutes until golden brown.
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