These crash potatoes were also part of my Valentine’s day meal. I saw these potatoes from the Pioneer Woman ages ago and obviously knew they’d be great (because I’m pretty sure everything the Pioneer Woman makes is great). And I was not disappointed. These potatoes are crispy on the outside, tender on the inside and the perfect side dish! I used dried rosemary this time, but these would be great with a variety of herbs.
Adapted from Pioneer Woman
- 12 small new potatoes
- 3 Tbsp olive oil
- kosher salt and pepper to taste
- crushed dried rosemary (or other herb), to taste
Bring salted water to a boil and boil potatoes until fork tender. Preheat the oven to 450°F. Remove potatoes to a lightly oiled baking sheet. Using a heavy flat-bottomed cup, carefully squish the potatoes. Using a pastry brush lightly brush the potatoes with olive oil and then sprinkle with salt, pepper and rosemary. Bake for about 20-25 minutes, until golden and crispy.