Thursday, January 15, 2009
I made my version of these from the Pioneer Woman's website and they were crunchy, yummy, scrumptiously good.
New potatoes (or other small round potatoes)
Rosemary (or desired herbs)
Grated Cheese/Parmesan Cheese (Opt)
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.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of 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. 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 (or chives or thyme or whatever herb you have available). ......I also added parmesan on some and shredded cheese on others. Both were yummy. The shredded cheese got kind of crunchy, but I actually liked it. You could also add it 5 minutes before it is done if you just want it to melt.
Bake in a 450 degree oven for 20-25 minutes until golden brown.