Crash Hot Potatoes
1 1/4 pounds new or small red potatoes (around 12, depending on size)
1 tablespoon olive oil
Dried thyme, about 1/2 tablespoon (or 1 tablespoon chopped fresh herbs of your choosing)
Preheat oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray with non-stick cooking spray.
Place the potatoes in a large pot with cold salted water to cover about an inch. Bring to a boil over high heat, then reduce to medium (water should still be at a hard simmer) for about 15 minutes, until just fork tender (if they are larger, they could take up to 20).
Scoop the tender potatoes out of the water with a slotted spoon and place on the cookie sheet, leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, then rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato with the olive oil.
Sprinkle potatoes with kosher salt and whatever herb(s) you are using. Bake in a 450 degree oven for about 25 minutes, until golden brown.
Crispy in the bottom and sides, creamy in the middle. What more could you want out of potatoes, right?
I probably make these twice per month. They were an absolute gem of a discovery, an easy and delicious (and healthy!) alternative to mashed, roasted, mashed, roasted, over and over. I bless the day I found them on Ree’s site.