Man, do I love Australia. First, my oldest daughter was conceived there on our honeymoon…and while we're on the subject, have I ever shared with you that we almost named her Sydney as a nod to her... um... point of origin? In the end, I chickened out, though —I thought that might be a little corny. Or awkward to explain. Or…nevermind.
I also love Australia because of food writer Jill Dupliex, who first introduced me to these delicious smashed taters years and years ago. (Thank you, Jill, for changing my life with these little treats.)
I also love Australia because of Russell Crowe. But that's another story for another time.
Ingredients
12 whole new potatoes (or other small round potatoes)
Kosher salt to taste
3 tablespoons olive oil
Black pepper to taste
Minced rosemary (or other herb of choice) to taste
Instructions
1. In a medium saucepan over medium heat, boil the potatoes in lightly salted water about 20 minutes, or until fork tender.
2. Preheat the oven to 450°F.
3. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. Rotate the masher 90 degrees, then mash again.
4. Drizzle the tops of the potatoes with the olive oil.
5. Sprinkle generously with salt, pepper and rosemary.
6. Bake for 20 to 25 minutes, or until golden brown and crisp. These are absolutely irresistible!
Variations:
Place 1/4 pat of butter on top of each smashed potato before baking.
Top each smashed potato with grated Cheddar before baking.
From The Pioneer Woman Cooks: Food from My Frontier by Ree Drummond (William Morrow, an imprint of HarperCollinsPublishers, 2012). Copyright © 2012 by Ree Drummond. Photographs by Ree Drummond. All rights reserved. Used with permission of the publisher.
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