So, these are actually originally named ‘crash’ hot potatoes but for some reason in my mind whenever I wanted to make them I’d google ‘crack’ hot potatoes to find the recipe. Somehow it just seemed more fitting to me…so it stuck.
These potatoes are adapted from the Pioneer Woman. Like the name change, I’ve mixed up a few things here and there and so can you. Also like the name insinuates these are crazy addictive. They get all crackly and crispy in some parts, soft in other parts, and are brightened by the flavor of fresh herbs and cracked sea salt.
They are the perfect sidekick to your grilled to perfection ribeye.
Seriously, make these. This week. I’m kind of already twitching for another batch.
- bag of Yukon gold baby potatoes
- olive oil
- fresh herbs, I love using rosemary or chives
- sea salt
- freshly ground black pepper
- Boil your potatoes. My sure fire way is to put the potatoes in cold water with 2 TBS salt. Bring to a boil and let simmer for 15 minutes.
- Drain potatoes into a colander and put the colander over the pot you used to cook them. Place a clean kitchen towel over the potatoes and let steam for 15-20 minutes until tender.
- Grease a baking sheet with olive oil and place your potatoes on it like you are making cookies. Using a potato smasher (or the bottom of a glass) smash the potato down. Rotate the masher 90 degrees, and smash again. They will now look like potato cookies!
- Brush the tops with olive oil and sprinkle with fresh herbs, sea salt, and pepper.
- Bake for 25 minutes in a 450 degree oven.