12 small potatoes, or desired number of tatersOlive oilKosher salt and black pepper
Rosemary, Chives, Thyme, or other herbs of preference
{reheat your oven to 450. Boil a pot of salted water, cook your potatoes until fork-tender. Coat a baking sheet with olive oil, place potatoes on sheet. With a potato masher, squish each potato until it’s reasonably flat. Ree suggests smushing the potatoes, then rotating the masher 90 degrees and smushing again. (Your smushed potatoes shouldn’t be touching each other, respace them if necessary.) Brush the potatoes liberally with more olive oil, then sprinkle your salt, pepper and chopped herb mix. Bake in a 450 degree oven for 20-25 minutes, or until golden brown.
The Pioneer Woman!
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This recipe was most recently featured in
Boston Organics Newsletter No. 20 of 2011.