Any potato is a good potato to me, but these were pretty special. The baked potato inside with the crunchy, salty outside was a perfect combination. This definitely beats out a plain old baked potato, and it was just as easy to make.
Crash Hot Potatoes
From The Pioneer Woman Cooks
16 small, round potatoes with skin left on (I only had russet so I picked out the smallest ones)
olive oil
salt
pepper
Add the potatoes to a large pan of salted water. Bring to the boil. Simmer briskly for 15 minutes or until potatoes are almost cooked. Remove potatoes from the pan and place on a baking tray. Using a masher or the back of a big spoon, gently squish each potato until they are half intact, half broken up. Brush with olive oil and sprinkle with salt (a lot!) and pepper. Roast in a very hot (450) oven for 15-20 minutes. I added some shredded cheddar cheese about five minutes before they were done, and served with sour cream.
Crash Hot Potatoes
From The Pioneer Woman Cooks
16 small, round potatoes with skin left on (I only had russet so I picked out the smallest ones)
olive oil
salt
pepper
Add the potatoes to a large pan of salted water. Bring to the boil. Simmer briskly for 15 minutes or until potatoes are almost cooked. Remove potatoes from the pan and place on a baking tray. Using a masher or the back of a big spoon, gently squish each potato until they are half intact, half broken up. Brush with olive oil and sprinkle with salt (a lot!) and pepper. Roast in a very hot (450) oven for 15-20 minutes. I added some shredded cheddar cheese about five minutes before they were done, and served with sour cream.
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