I first saw the recipe for these on The Pioneer Woman’s website. They are an Australian dish, and they are fantastic. The only change I made was adding a bit of freshly grated Parmesan cheese. I cannot tell you enough how much I love these potatoes. They get crispy and crunchy places, particularly on the edges where the skin is; they are soft in the middle; the rosemary gets wonderfully crunchy and delicious.
Usually, I find myself wishing I’d made more. Make them tonight!
CRASH HOT POTATOES - From The Pioneer Woman
1 small bag fingerling potatoes, or 12 small new red potatoes
Fresh rosemary, chopped
Scrub the potatoes and put them in a large pot of salted water. Preheat your oven to 400 degrees.
Bring the potatoes to a boil, and cook until they are partly done, about 10 minutes. You should be able to stick a fork in them, but they won’t be completely soft when you do.
Drain and let cool for a few minutes so that you can handle them. Put the potatoes on a cookie sheet (I like to cover mine with foil for easy cleanup) and gently mash them open with a potato masher; don’t completely mash them, just kind of pop them open a bit.
Liberally pour olive oil all over the potatoes (at least 3 tablespoons, I just pour) and then liberally salt and sprinkle all over with chopped rosemary (I use a lot of rosemary).
Bake until they are golden and crisp on the edges, 20-30 minutes. If you want, grate a light sprinkle of fresh Parmesan cheese over them when they come out of the oven.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg