Crash Potatoes – Two ways
I’m a big fan of creamy mashed potatoes– really, I love spuds boiled, deep fried, roasted and baked. These potatoes are on the top of my list as a favourite way to serve spuds. No wonder this recipe has made it is rounds on numerous blogs!
- The recipe is so easy that you really do not need measurements. What you’ll need is:
- Baking Sheet
- A brush to apply the olive oil
- Potato Masher (you can use a fork, but the masher makes thing easier)
- Potatoes of your choice– I like red bliss or Yukon Gold
- Olive oil
- Kosher salt (I never use table salt for roasting)
- Fresh ground black pepper
- Herb of your choice– I’ve used fresh shopped rosemary or thyme. Dried herbs work, too
- Optional: heavy cream and parmesan cheese
- I’ve also seen versions using cheese and bacon
Preparation time 15mins
Cooking time 35mins
Adapted from afeastfortheeyes.net
Preheat the oven to 425°F.
On a baking sheet, drizzle oil and place the potatoes with enough room to give them a gentle “mash”.
The easiest technique, is to press firmly but not to hard; rotatoe 90 degrees and repeat.
Brush some olive oil, a little salt and black pepper and a few chopped fresh herbs of your choice– I like rosemary or thyme.
As an option pour about 1 tablespoon of heavy cream and a few fresh parmesan on a few of the potatoes.
Bake the potatoes for about 20 minutes. It really depends on your oven– it might take a little longer.
Prepare to love these!