If you didn’t know any better you’d have thought this was some sort of cooking blog, by the way I keep posting all of these recipes. But quite frankly, I can’t help myself. I have been cooking vegetables like they are going out of style.
And on such a chilly (57°) night in Houston, what better treat than baked potatoes?
I have been seeing these potatoes all over Pinterest. It wasn’t until I was desperate for potatoes that I realized they were none other than the Pioneer Woman’s recipe. So really I cannot take one ounce of credit for this recipe. But the reason I want to share it is because I often pin recipes on Pinterest never truly intending to make them (you will find out why later), just curbing my appetite around snack time with pictures. But, with a bag of red potatoes and a hankering for something baked, I turned to my trusty Pinterest.
See here is my problem with recipes from Pinterest. . . who’s to know if they are any good? I mean I consider myself quite the food connoisseur, but one posting of some sort of crock pot recipe and you’ve lost all Pinterest- recipe credibility. Like I said, until I was desperate for potatoes!
The great news/surprise was this recipe was based (and I mean based because I can’t follow directions to save my life . . . good thing I was a teacher) on the Pioneer Woman, and besides WAY too much butter and oil, you really can’t go wrong. So, mainly I’m writing up this recipe because it is PHENOM (in laymen’s terms: phenomenal). Take my word for it, I promise, they are delicious. And I know so because I cross my heart to never repin a crock pot recipe, EVER!
Smashed Red Potatoes
- 16 whole red potatoes
- 3 Tablespoons Olive Oil
- Salt + Pepper to taste
- Italian Seasoning to taste
- Preheat oven to 450°/
- Add red potatoes to a pot of salted water and bring to a boil. Do not boil the water beforehand or the outside of the potato will be mushy while the inside is barely done.
- Cook potatoes until easily pierced with a fork.
- Spray cookie sheet with PAM.
- Place potatoes on the cookie sheet leaving plenty of room between each potato.
- With a potato masher (or a meat mallet . . . like I said my direction following is mediocre), gently press down each potato until it slightly mashes.
- Brush the tops of each crushed potato with more olive oil.
- Sprinkle potatoes kosher salt, pepper, and Italian seasoning mix.
- Bake for 20-25 minutes until golden brown.
Don’t take it from me. . . take it from Spencer who went back for thirds!