- whole new potatoes
- olive oil
- kosher salt/sea salt
- McCormack® Peppercorn Medley
- rosemary
Directions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Generously sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake for 20-25 minutes until golden brown.
Myrtle's Note: I don't have a potato masher and my red potatoes were a bit large anyway, but my messy outcome was still tasty. I totally agree with Pioneer Woman in that the simplicity makes these even tastier. I am not a potato skin person, but I ate every bite of these.
