From Pioneer Woman Cooks - everyone is making these and had me drooling with each post I read about them! I have tried various methods of obtaining crunchy potatoes in the past, but these were extremely crunchy on the outside with a soft inside, the perfect texture to compliment the chicken I made for dinner! Paul loved them and I know he'll be requesting these again and again! Thanks Pioneer Woman for the inspiration and sharing the delicious recipe!- New Potatoes (or other small, round potato) (I actually cut thick rounds of Idaho potatoes and it worked well!)
- Olive Oil
- Kosher Salt
- Black Pepper
- Whatever herb(s) you like (I used basil, rosemary, parsley and chives from my "garden")
Begin by bringing a pot of salted water to a boil. Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. Drain.
Next, generously drizzle olive oil on a sheet pan.
Place the potatoes on the sheet pan and grab a potato masher, gently press down on each potato, then turn the masher 90 degrees and mash gently the other way forming almost a cookie-like shape.
Next, brush the tops rather generously with olive oil.
Next, season the potatoes with lots of salt, pepper and any herbs you wish.
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…(My oven required about 30 minutes - probably because the potatoes were Idaho and a little thicker)
2 comments:
Weren't they fabulous?! They are in my potato rotation going forward :)
I have been dying to try those ever since i saw them on the PW site. My husband said they looked so good. I have to make a point of making them maybe next week. Glad you liked them.
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