These are easy and get rave reviews.
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Baked some potatoes at 400°. Small ones are best, but you can cut up larger potatoes and bake the pieces. Big russets are a little too tough for this process. How long you bake will depend on how big the potatoes are: at least 30 minutes.
Take the potatoes off the pan and drizzle lots of olive oil on the same pan. This helps the crisp factor, as well as preventing the potatoes from sticking to the pan.
Place the baked potatoes back on the olive-oil drizzled pan.
Smash the potatoes with a potato masher until they look like this. Drizzle plenty more olive oil over the potatoes. Sprinkle with salt, pepper, and herbs. You’re looking at kosher salt, chopped fresh rosemary, and smoked paprika. You’re not seeing black pepper because I don’t like it. Your guests can add as much pepper as they want when they eat them.
Bake at 450° for 25–35 minutes, until the potatoes are crisp around the edges. You’ve already baked them, so this step is just for the crispy party. The dark pieces on this pan are the cooked small bits of potato resulting from using the potato masher.
Serve the potatoes as is, or top with sour cream. Here, I added fresh chives because they were available in the chive pot outside.
- small potatoes
- olive oil
- salt to taste (kosher salt is my favorite for this application)
- fresh cracked pepper to taste
- herbs to taste (fresh rosemary is good)
- Bake as many small potatoes as you like until they are tender.
- Drizzle/pour olive oil over a cookie sheet with sides, so the oil doesn't run off the pan.
- Place the baked potatoes back on the oil-drizzled cookie sheet.
- Use a potato masher to break open the potatoes and flatten slightly.
- Drizzle tops of potatoes with more olive oil. Don't be stingy with the oil.
- Sprinkle potatoes with salt.
- Grind pepper over potatoes if you like pepper.
- Garnish with sour cream and sprinkle any kind of finely chopped herb you like over potatoes: fresh rosemary, thyme, paprika,
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