For me there is nothing better as a side dish with a meal then a beautifully baked potato. Fluffy and steamed, butter melting away, the skin crisp and crunchy with a hint of bacon and salted. But sometimes a mini version, especially using new potato, the small baby red and yellow ones, hits the target. One time I had boiled them and decided to turn them into quasi tatter tots. So in a frying pan they went with butter and olive oil. I added freshly crushed garlic and some fresh chopped rosemary and it was perfect. I got each side all crispy and the jagged edges got all brown and tasty.
In this super easy recipe I decided to make a lot, and oiled up a cookie sheet pan, crushed the spuds to a chunky mass and anointed each with more garlic olive oil and my favorite seasoning salt, Bob’s Big Boy. I buy it online now and keep it around the kitchen as my staple go to seasoner. It has traces of celery and curry powder and the usual suspects. I’ve mentioned it before in my Tuna Melts and other recipes here. You can use whatever you like. Add whatever herbs if you wish and bake until crispy and a crunchy golden brown. They worked great with some grilled asparagus and Anise Brined Pork Loin Chops hot off the grill!
Preheat oven to 450°.
Crushed and Crunchy Red Potatoes
- 4 to 5 small new red potatoes per person
- Olive oil
- Bob's Big Boy Seasoning Salt or your own choice
- Freshly ground black pepper
- Fresh chopped rosemary
- Preheat oven to 450°.
- Bring large saucepan of salted water to a boil.
- Add the potatoes and cook them until they are fork-tender.Around 8-10 minutes
- Drain potatoes when done and allow to cool slightly to handle.
- Generously drizzle olive oil on a sheet pan and set up the potatoes in rows. Gently press down on the potato until it slightly mashes with meat tenderizer or potato masher, or bottom of a cup. You want these rustic and chunky.
- Drizzle the tops with olive oil and sprinkle with seasoning salt and fresh ground black pepper.
- Place them on the top rack of the oven, and bake them for 20 minutes until crispy and a crunchy golden brown.