Created by Jill Dupleix, Crash Hot Potatoes are a delicious twist on the old baked potato. Somewhere between a roasted potato and a crispy frenchfry, these babies are crispy on the outside, soft on the inside, deliciously flavored, and exquisitely simple. Make extra, you will want more than one.
Add desired number of yukon gold potatoes to (salted) boiling water, about 1-2 per person. Boil potatoes until fork tender. Once the potatoes are fork tender, remove them from the water and place them on a baking sheet that has been drizzled with olive oil.
Smash each potato with a banana masher (as seen above).
Season the potatoes with fresh rosemary (or dried if you don't live in Austin, Texas where it grows everywhere), sea salt, fresh ground pepper.
Then, drizzle the potatoes with olive oil. Don't be skimpy.
Bake in a 450 degree oven for 20-25 minutes until golden brown. They should look like this... and taste... well... amazing. I suggest you stop drooling over the pictures and go make some now.
No comments:
Post a Comment