I was watching Food Network's "The Pioneer Woman" and saw Ree Drummond make these. She calls them Crash Hot Potatoes, but I knew I would never find them in my own blog again by that name so I renamed it as I tried to explain it to my family as we sat down to dinner -- "you know... those mashed potatoes that are baked -- yeah, baked mashed potatoes." Hey, after eating these, I don't care what they are called... the are SCRUMDILLYISHOUS!
- 12 small potatoes (with skins)(I have used both a Yukon gold and red potatoes -- the picture above was made with the red potatoes)
- 4 Tbsp. olive oil(really just eyeball to drizzle)
- 6 Tbsp. butter, divided
- Kosher salt
- Fresh ground black pepper
DIRECTIONS
- In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 15-20 minutes.
- Preheat the oven to 475F.
- Place the potatoes on a foil-lined baking sheet, with a drizzle of olive oil on the foil.
- Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured.
- Drizzle the tops of the potatoes with the remaining olive oil.
- Sprinkle generously with salt and pepper, and about a ½ Tbsp. butter on top of each smashed potato.
- Bake until golden brown and crisp, about 15-25 minutes -- the crispier the better!
Adapted from Food Network, Ree Drumond - The Pioneer Woman
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