Crash Hot Potatoes

Ninna's Note:

Taken from Chef Jill Dupleix's recipe online.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 16 baby potatoes, scrubbed
• salt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• fresh ground black pepper
• 1 tablespoon thyme (or crushed rosemary sprigs)

Directions:

1. Heat oven to 230degC (459degF).
2. Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
3. Drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter.
4. Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
5. Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.

Reviews

[Recipe Reader]

These are very good potatoes, and easy to make. After boiling, I tossed them in a bowl with the olive oil and the seasonings. Then I put them on the cookie sheet and smashed them with a glass. I drizzled the potatoes with any remaining oil and seasonings from the bowl. Very tasty! I look forward to making these again and again!

[Dib's]

Really, really good. I boiled my baby reds in chicken stock, saving the stock for part 3. Part 2 I used a glass to mash, brushed with olive oil & sprinkled on sea salt, pepper and smoked paprika. I finished them off in a hot cast iron skillet with olive oil and a pat of butter. I removed the crispy potatoes, added some of the leftover stock and reduced a bit-that I drizzled over the potatoes.
I won't worry about working this into my dinner rotation as my DH is doing that for me-LOL! Thanks for posting! Di ;-)

[Cookgirl]

How could I have forgotten to rate this?! The potatoes were a crowd favorite for our New Year's Eve lunch with the in laws. See menu here: Menu #43490 I used medium/uniform sized red, Yukon and blue potatoes and fresh rosemary from the garden. Love this recipe! Added to my Best of 2011 list! Thank you!