Recipe: Crash Hot Potatoes

I can't believe I haven't posted this before as it's one of my Favorite Foods.

I try to limit it to once or twice a week as I could literally eat it every day, and that's probably not a great idea.

It's a delicious and easy change of pace from a regular old baked potato. Crispy and salty on the outside, fluffy inside. Yum.

Ingredients
8 new potatoes (or any small potatoes)
Olive oil, for drizzling
Kosher salt, to taste
Black pepper, to taste
Rosemary (or any desired herb)

Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).

Drizzle sheet pan generously with olive oil.

Place tender potatoes on sheet pan, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).

Brush tops of mashed potatoes with olive oil.

Sprinkle with salt, pepper and herbs.

Bake in 450 degree oven for 20-25 minutes or until golden brown.

Now, a few important notes from me:

1. I only make one large red potato per meal. If I made 8 as suggested, I would eat them all. When I've made 2 or 3, I've eaten them all. Little self control for me on this dish. The picture above is 2 potatoes. It's an old picture. I've since learned the limits of my willpower with this dish.

2. I use 1/2t EVOO on the potato and don't "drizzle sheet pan generously with olive oil."

3. I weigh my potato before devouring to figure out the Points+. A 7oz baked potato is 4 Points+. If my potato is, say, 8 oz, I multiply 8 x .57 (the rough Points value of each oz of baked potato), for a value of 4.5 Points+. I also add .5 Points+ for the EVOO.

4. Make sure you use Kosher salt, not table salt. It makes a difference.

Yet another winner of a recipe from Flo. Read her blog, great, great stuff.