Crash Hot Potatoes (Print Version)
Tender potatoes gently crushed, tossed with herbs and parmesan, then baked to golden perfection.
# Ingredients:
Potatoes
01 -
12 whole new potatoes (small round)
Fats and Oils
02 -
3 tablespoons olive oil
Seasonings
03 -
Kosher salt, to taste
04 -
Black pepper, freshly ground, to taste
05 -
Fresh rosemary or herbs of choice, chopped, to taste
Cheese
06 -
Parmesan cheese, finely grated, to taste
# Instructions:
01 -
Set the oven to 450°F (232°C) to prepare for roasting.
02 -
Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, approximately 15-20 minutes depending on size.
03 -
Drizzle a sheet pan with olive oil to prevent sticking. Arrange cooked potatoes spaced evenly on the pan.
04 -
Using a potato masher, gently press each potato to flatten slightly. Rotate the masher 90 degrees and repeat to create an even, shattered surface. Push excess potato back on top.
05 -
Drizzle crushed potatoes generously with olive oil. Sprinkle kosher salt, freshly ground black pepper, chopped rosemary (or preferred herbs), and grated Parmesan evenly over the top.
06 -
Bake in the preheated oven for 20 to 25 minutes until golden brown and sizzling.
# Notes:
01 -
Ensure potatoes are fork-tender before crushing to achieve a crispy exterior without breaking apart.