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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a common Australian dish - I got it from Pioneer Woman. Simple and delicious - great easy alternative to baked potatoes. Ingredients:
new potatoes (or other small round potatoes -- baby yukon golds are delish) |
olive oil |
kosher salt |
black pepper |
favorite chopped herbs (i like thyme and/or rosemary) fresh is best but dried will do |
Directions:
1. Bring a pot of salted water to a boil, and preheat oven to 450 degrees.
2. Add as many potatoes as you wish to cook and boil until fork-tender (about 20 minutes).
3. Line a sheet pan with foil and generously drizzle with olive oil.
4. Place tender potatoes on sheet pan, giving them plenty of room.
5. With a potato masher, gently press down each potato until it slightly mashes; rotate the masher 90 degrees and repeat (if you don't have a masher, you can use the bottom of a glass but you won't get the same textural effect).
6. Generously brush the tops of each potato with more olive oil.
7. Sprinkle potatoes with kosher salt, fresh ground pepper and herbs (don't skimp on the salt and pepper here, people, but go easy with the herbs).
8. Bake in 450-degree oven 20-25 minutes until golden brown.
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