Crash Potatoes - Two ways

By Foodiewife

I'm a big fan of creamy mashed potatoes-- really, I love spuds boiled, deep fried, roasted and baked. These potatoes are on the top of my list as a favorite way to serve spuds. No wonder this recipe has made it's rounds on countless blogs!

Ingredients

• The recipe is so simple that you really don't need measurements. What you will need is:
• Baking Sheet
• A brush to apply the olive oil
• Potato Masher (you can use a fork, but the masher makes thing easier)
• Potatoes of your choice-- I like red bliss or Yukon Gold
• Olive oil
• Kosher salt (I never use table salt for roasting)
• Fresh ground black pepper
• Herb of your choice-- I've used fresh shopped rosemary or thyme. Dried herbs work, too
• Optional: heavy cream and parmesan cheese
• I've also seen versions using cheese and bacon

Preparation

Step 1

Preheat the oven to 425°F.

On a baking sheet, drizzle oil and place the potatoes with enough room to give them a gentle "mash".

The easiest technique, is to press firmly but not to hard; rotatoe 90 degrees and repeat.

Brush some olive oil, a little salt and black pepper and some chopped fresh herbs of your choice-- I like rosemary or thyme.

As an option pour about 1 tablespoon of heavy cream and some fresh parmesan on a few of the potatoes.

Bake the potatoes for about 20 minutes. It really depends on your oven-- it might take a little longer.

Prepare to love these!