Begin by bringing a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they’re fork-tender. And yes, I realize my pot is a little full, but listen: my boys filled my large dutch oven with a combination of dog food, potting soil, and gravel yesterday, and then they placed it on top of our garage. I have to learn to make do around here.
Oh! And I’d like to officially announce that as a result of my boys’ repeated attempts to dig to China, I no longer have any spoons in my kitchen. You heard me. Send spoons ASAP, please. We have cereal to eat.
Next, generously drizzle olive oil on a sheet pan.
This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.
When the potatoes are tender, place them on the cookie sheet…
…Giving them plenty of room to spread out.
Next, grab your potato masher and gently press down on the potato until it slightly mashes…
Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.
Next, brush the tops rather generously with olive oil.
And if you could please use a pastry brush that looks as bad as, or worse than, this, that would be great. I’ll sleep better tonight.
Look, I USE the stuff in my kitchen. I can’t be bothered with making sure it’s polished and perfect.
Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.
Remember: potatoes need salt. Don't skimp!
Be ye ever as generous with fresh ground black pepper.
Now, you can grab some chives…or thyme…or whatever herbs you have available. I had this in my garden—the same garden that’s been pummeled by hail, wind, and rain for the past month. Let’s observe a moment of silence for all gardens in Middle America
Whatever herb you use, just chop it pretty finely and sprinkle over the top.
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…
…Or until they’re golden and crispy and sizzling.
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
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, 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 fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
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