These are the potatoes I made for this year’s St. Patrick’s Day dinner. I had heard about these so many times but had never made them. I thought they came out really delicous-and they couldn’t be easier to make. Boil, mash, sprinkle, bake. That’s it. I used Red A potatoes. They were perfect with the corned beef and cabbage-neither of which I cook the traditional way.
Crash Hot Potatoes
- 3 lbs of red potatoes
- 3 tbsp olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- fresh rosemary
- Preheat oven to 450F.
- Bring a pot of salted water to boil. Add the potatoes and cook until fork tender. Drain the potatoes and set aside.
- On a large baking sheet drizzle the olive oil. Place the potatoes a bit apart from each other. Using a potato masher gently press down to mash a bit then turn the masher 90 degrees and gently mash a bit more.
- Drizzle with olive oil, sprinkle with salt and pepper and rosemary and bake for 20-25 minutes until golden and crispy.
Recipe courtesy of pioneerwoman.com
Note: one of those eating with us has a sodium intake restriction so I did not salt the water. I made one row of potatoes with a large gap from the others and did not sprinkle any salt on them. What a convenient way of accommodating a restriction yet making the same dish for all.