Search recipe:
- Crash Hot Potatoes
-
- 12 whole new potatoes (or other small round potatoes)
- 3 tbsp. olive oil
- Kosher salt, to taste
- Black pepper, to taste
- Rosemary (or other herbs of choice), to taste
- Parmesan, finely grated
- Directions
- 1. Preheat the oven to 450 degrees. 2. 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. 3. Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato. 4. With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil. 5. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan. 6. Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.
- Provided by:
- Ree Drummond
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Double Z Gardens
Amado, Arizona View details |
|
Granite Creek Vineyards / Prairie Sun Farm
Chino Valley, AZ, 86323 View details |
|
La Buena Vida Farm
Jerry Racicot Portal, Arizona, 85632View details |
|
One Windmill Farm
John Scott Queen Creek, Arizona,View details |
|
Pinto Creek LLC
David Layton Eloy, AZ, 85141View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
Related Videos:
Popular Ingredients:
All Ingredients
Featured Recipe
Chicken Taco Salad
First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.
