I love potatoes, especially roasted potatoes. I have a standby roasted potato recipe that I love, but I'm always looking for something new. I've seen this recipe for "Crash-hot Potatoes" floating around on a few cooking blogs lately and everyone raved about them, so I decided I had to try them. You should too. They're delicious and have the perfect combination of spices and texture. They were a perfect accompaniment to my Oven Fried Chicken Fontina. (Thanks, Annie. We loved it).
From Pioneer Woman, adapted
6-8 small, round potatoes, skin on (I used baby reds)
Chives (or Rosemary - whichever you like. I did half with each) - optional
Preheat oven to 450 degrees.
Add the potatoes to a large pot. Cover with cold water. Salt water & cook until the potatoes are fork-tender.
Meanwhile, drizzle olive oil in a cookie sheet or baking dish.
Drain potatoes and place on the cookie sheet or baking dish. Using a potato masher or a fork, gently squish each potato until they are smooshed down a bit.
Drizzle the tops of the potatoes with more olive oil.
Generously sprinkle each potato with salt & pepper. Add a dash of garlic powder to each potato.
If using an herb, sprinkle that on top.
Bake for about 20 minutes.