One of the perks of attending Mom's Group at church is that sometimes you really feel like you hit the jackpot. A few weeks ago, that is exactly how I felt. A local chef came and did a cooking presentation. I felt like I had a front seat, exclusive session with one of those fabulous television cooking personalities. Deborah White (who taught cooking classes down at the Bayview School of Cooking) came and shared 4 amazing recipes with our group.
Although all 4 were fabulous, this recipe was certainly the easiest and my first one to try. I would say that it is definitely a keeper! My whole family loved Crispy Crashed Potatoes. They were absolutely delicious! The only thing I think I might do differently next time is to add some fresh chopped rosemary. I think rosemary and potatoes were just made to go together.
16 to 20 small red or Yukon gold potatoes (1 1/2 to 2 inch diameter) or about 12 medium sized potatoes, washed. (I only had gargantuan potatoes on hand, so I used about 5 potatoes.)
Fresh ground pepper
1/2 cup extra virgin olive oil
1. Place potatoes in large pot. Cover with at least 1 inch of water. Add 2 Tbsp. of salt. (Or do like I do and just dump salt until it feels like the water is thoroughly salted.)
2. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender. Make sure they are cooked through, but don't overcook. The total cooking time is around 30-35 minutes.
7. When ready to cook, preheat oven to 450°.
10. Smile as your children happily eat.