Crash Hot Potatoes

I really enjoy this recipe from the Pioneer Woman. It has plenty of flavor without the extra fat that many potato recipes have. The skins get nice and crispy, and the prep is pretty simple. They do take awhile to cook, so be sure to start them about an hour before you want to sit down to eat! I didn't take step-by-step pictures this time, so if you need to peak at some more pictures check out Pioneer Woman's post.

Crash Hot Potatoes

printable recipe 

Red potatoes (2 per person)

olive oil

kosher salt

fresh ground black pepper

rosemary

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.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher (or the bottom of a cup), gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.