Smashed potatoes

I've mentioned a few times before on the blog that we like to experiment with veggies from the CSA that we don't always get or aren't quite as familiar with. We've tried blue adirondack potatoes only once before and thought it would be fun to give them another try! I decided a smashed potato recipe would be interesting to try out too since we've never done anything like it before. I followed a Pioneer Woman recipe and paired them with a chicken dish we've had before and really liked. Read on for the recipes!

Pioneer Woman's Crash Hot Potatoes
   Time Prep 30 min, Cook 25 min | Serves 6

12 whole New Potatoes (or Other Small Round Potatoes)
3 tbsp olive oil
salt and pepper to taste
few twigs of rosemary

   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.)
   Bake in a 450 degree oven for 20-25 minutes until golden brown.

We served the smash potatoes with creamy mustard chicken and green beans!

1 comment:

  1. Going to try the potatoes next time I have them.