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Crash Potatoes

Crash Potatoes

6 medium potatoes

2 to 3 tablespoons of olive oil

Kosher salt

Pepper

Dried or fresh herbs (thyme or rosemary or dried chives)

Add potatoes whole and unpeeled to a large sauce pan and cover the potatoes with water. Add some salt. Bring water to a boil and reduce heat to a simmer. Boil potatoes until just fork tender. While potatoes are boiling preheat the oven to 450 degrees. Drain water from potatoes and set aside. Drizzle and coat a baking sheet with olive oil a generous amount. Place the cooked potatoes on the baking sheet spacing them apart evenly on the sheet. With a potato masher or a very large serving fork gently press down on each potato until it lightly mashes. Rotate the masher 90 degrees and lightly mash again. The potatoes should be lightly smashed but not completely mashed. Brush each potato with olive oil, sprinkle with kosher salt, pepper and your favorite dried herbs. *Bake in a 450 degree oven for 20-25 minutes or until golden brown. Serve hot.

*Could be wrapped in foil and cooked on a grill.  

 

Parsley Potatoes

6 medium red or gold potatoes cut into 1” cubes

¼ cup butter cut in 4 pieces

1 to 2 tablespoons of minced fresh parsley (you can use dried in its place but the fresh flavor won’t be as good)

Salt and Pepper to taste.

In a large sauce pan, add potatoes along with enough water to cover the top of the potatoes. Bring to a boil over medium heat. Cover and reduce the heat to a simmer. Cook about 15 to 20 minutes or until the potatoes are fork tender. Drain. Add butter, parsley, salt and pepper. Stir until butter is melted. Serve warm.  

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