This magical creation I found while browsing Ree Drummond’s Pioneer Womans website. It was love at first sight. Its a bit of a twist on the fried smashed potatoes that I had made and uses regular sized red potatoes which you bake them rather than frying.
I will most definitely be making these again and again, I mean who wouldn’t? There all crisp, crunchy, and delish!
12 Red Potatoes
First thing we do is to bring a large pot of salted water to a boil then add the potatoes.
Allow them to cook until they are tender.
The best way to tell is to pierce them with a fork and when they slide off easily, they are done.
Mince up some fresh rosemary very finely.
Prep a large cookie sheet with olive oil or our handy dandy spray Pam. 😀
Lay out the potatoes giving them plenty of room for squishing purposes.
Using a potato masher smush them gently (so they don’t fall apart) in a X.
Awww just look at them!
Next using a pastry or a grilling brush, generously brush the tops of all the potatoes with olive oil.
Tada! On to the next step!
Generously season the potatoes with salt, pepper, and chopped rosemary.
Bake at 450 on the top rack of your oven for 25-30 minutes or until golden, crisp, and crunchy to your satisfaction!