Do you ever have a hard time coming up with simple, delicious side dishes? When I spend so much time on a meal, I hardly want to put in a ton of extra effort for a side dish.
Enter Crash Hot Potatoes.
Ree Drummond used the phrase "Flavorful, Crispy Surface Area" to describe these and that is the perfect phrase. The skins on these babies crisp up to create a taste 1,000s times better than potato chips. The flavoring of olive oil, salt, pepper, and fresh herbs is the perfect combination to bring out the natural goodness that is potatoes.
From The Pioneer Woman
Small potatoes (I use red potatoes)
kosher salt (or regular salt, but kosher is best if you have it)
fresh chopped herbs (like rosemary, parsley, thyme, chives, etc.)
Add potatoes to a large pot and bring to a boil. Cook until potatoes are very tender.
Generously drizzle a sheet pan with olive oil to ensure potatoes don't stick. Place tender potatoes on the cooking sheet, leaving plenty of space in between.
With a potato masher, gently press down each potato until it slightly mashes. Rotate the masher 90 degrees and mash again. Brush the tops of each crushed potato generously with olive oil.
Sprinkle potatoes with kosher salt, freshly ground black pepper, and fresh chopped herbs (I used parsley).
Bake in a 450 degree oven for 20-25 minutes, or until golden brown.