Boil, smash, season, bake. Even though it’s a two-step cooking process, the results are worth it, and you can get the rest of the dinner ready while the potatoes are boiling and baking.
This recipe was widely pinned and comes from The Pioneer Woman, a Pinterest favorite.
We made these one night with red-skinned new potatoes when we were having burgers on the grill. I don’t have a potato masher like the pioneer woman used, so I used a big fork. Worked pretty well, but I can see how a bigger masher would make it a little easier.
For the oil, I used my Tuscan Herb Extra Virgin Olive Oil from a great little gourmet store we have in Bloomington called The Olive Leaf. (They have online ordering, by the way.) They also have a Chipotle-infused EVOO that I’m going to have to try with these. Kosher salt and freshly ground pepper and we were set.
We liked these better than the other boiled-and-roasted recipe we tried. More edges, more crisp. Rating: A Keeper, Teen-Approved
- 12 whole New Potatoes (estimate about 3 per person)
- 3 Tablespoons Olive Oil (I didn’t measure — just drizzled!)
- Kosher Salt To Taste
- Black Pepper To Taste
- Herbs of Choice To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh herbs.
Bake on the top rack of a 450-degree oven for 20-25 minutes until golden brown.