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!
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 ;-)
What a gem of a recipe!!! WOW! I used the baby reds and appreciated the hint from Chicagoland Chef to boil them ahead of time. I forgot to brush the olive oil on them BEFORE I smashed them -- a step I will definitely do next time. I found the smooth bottom of a glass worked much better than the potato masher. I lined my pan with the non-stick foil, brushed with the olive oil, sprinkled with the sea salt and pepper -- and some fresh thyme. I used 440 as my oven temp, placed the baking sheet on the highest rack in the oven and baked for 25-30 minutes. They were heaven! We did 16 potatoes and between the two of us ate 12 of them (I could finished them off in a heartbeat -- but decided to save them for MY breakfast this morning! This is a blue ribbon recipe!!!
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!
Very good! I found some baby-baby red potatoes at a produce shop last week and was looking for something new to do with them and found this. I boiled them until I could pierce with a fork...drained and kept in pot (off heat) and added the olive oil and seasonings to coat. I then poured the coated taters on a baking stone and drizzled remaining pot oil and seasonings over them. Put on top shelf of oven, baked at 475 degrees for 30 minutes. They came out perfectly crisp and crunchy on outside, soft inside and flavorful all around. Will make again!
I made these for the second time yesterday and they were very good both times. I used a glass to smash them, added the olive oil and seasoning, and then used parchment paper. They were nice and crispy. Yum!
Great flavor--sort of a cross between roasted and mashed potatoes. These are nice with a little stew spooned over them. Thanks for posting!
I make potaoes like this fairly often & they are SOOOOOOOOOOO good!!!!! i use olive oil on the ones for my wife & butter on mine!!!
These were fabulous! I used the little white new potatoes and they were creamy and sweet and ohhh sooo good. After washing them I patted them dry and then tossed them with some olive oil, pepper, sea salt, onion powder, and garlic powder and baked them at 400 on a stone baking sheet for about 45 minutes. When I took them out I rolled them over and then squashed them and brushed on some more olive oil mixed with about 1 T of melted butter and sprinkled them with a touch of the seasonings then baked them for about another 20 minutes. I am already trying to figure out where I can squeeze them into this week's menu. (23)
I found a one lb. bag of what were called "Teeny Tiny Potatoes" at Trader Joe's and I wanted to do something cool with them. I found this recipe by looking at recipes containing the ingredient "Baby potatoes". I loved the easy prep of this recipe and they turned out delicious, but a little dry. I think my potatoes may have been a little too tiny for this, but I will make this again with real baby or new potatoes. (I used a McCormick Italian seasoning grinder for the herbs.)