These are work horse potatoes. French fry reminescent, but healthi-er. They go with just about anything, and I usually make them herb-less. They are a P-Dub classic recipe!
Crash Hot potatoes
Adapted from Pioneer Woman
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary or any herb you like
Bring 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, about 20-25 minutes depending on size.
On a sheet pan, drizzle olive oil with a heavy hand. Place tender potatoes on the cookie sheet leaving room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Aim for sticking up bits of potato that will get crispy. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary.
Bake in a 450 degree oven for 20-25 minutes until golden brown.