There are recipes you see and you just know: "That is going to have a home in my life."
That was my reaction of the Crash Hot Potatoes in Ree Drummond's new "The Pioneer Woman Cooks" cookbook.
For one thing, roasted potatoes wedges are easy and reliable, but they're also a little boring. For another, several local farmers, including Dean Mullis of Laughing Owl, grow really bang-up small potatoes that would be great in this treatment. They usually don't show up until early summer, but this year, I'm afraid to predict anything. Better to be prepared.
Crash Hot Potatoes
From "The Pioneer Woman Cooks: Food From My Frontier," by Ree Drummond (William Morrow).
A dozen whole new potatoes or small round potatoes, such as Bintjes, washed and unpeeled
3 tablespoons olive oil
Kosher salt, freshly ground black pepper and rosemary or other herbs to taste
Bring a pot of salted water to boil. Add potatoes and cook until fork tender. (I test potatoes by sliding in a knife -- if the potato clings to the knife, they're not done.) Drain potatoes. Heat oven to 450 degrees.
Drizzle a roasting pan or baking sheet with olive oil. Place potatoes on the sheet in a single layer, leaving space between each one. With a potato masher, press down on each potato until it slightly mashes open. Rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle the potatoes with kosher salt (or flaky sea salt), black pepper and chopped fresh rosemary (or thyme or chives).
Bake for 20 to 25 minutes until the craggy edges are browned.
Serves 4 (although the amounts are very adaptable.)