A Great Way to Make Spuds
The past few months reading food blogs, I think the most popular, most downloaded recipe has to be Pioneer Woman's CRASH HOT POTATOES.
I have been reading about these spuds for months! What's the big deal?
I make roasted potatoes often, never mashed. I am just not a mashed girl. Never liked that heap of potato glop.
I like individual, crusty, salty spuds, preferably low starch, such as red (new) potatoes, even in my potato salad. Skins left on please.
So what is all the fuss about?
OK, going to try them tonight with my weekly roast chicken.
Such a simple philosophy:
Boil the potato until fork tender.
Mash it LIGHTLY with a potato masher (why do I have one if I don't make mashed potatoes? FOR EGG SALAD, SILLY!).
Place them on an oiled baking sheet. Brush oil on the mashed little spuds. (Ree says use an old dilapidated pastry brush, which I happen to have!!!).
Sprinkle lots of kosher salt and pepper on top and fresh herbs of your choice.
Bake for 20 minutes at 425.
These were excellent!!!! Crisp on the outside and lovely smooth on the inside with a great olive oil taste.
I will be making these always.