Everyday Mom's Meals: Cracked, Not Crushed
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Friday, September 13, 2013

Cracked, Not Crushed

I am not the most delicate cook in the world; and I'm the first to admit this. Depending on what I'm making, the kitchen can begin to look like a cyclone hit it, but that usually means something scrumptious  is on it's way! But there are times when a soft touch is required for a dish to turn out perfectly, and this recipe is an example of that. 

A couple weeks back I had a bag of baby red potatoes sitting in the cripser, and no idea what I wanted to do with them. Why did I have them then? Because they were on sale for $.99/lb. at the store, and I'm not one to pass up a bargain, especially in the produce section! 

So I was having them for supper, I just didn't know how. I thought about roasting them, after all, my oven is capable again, but it was busy cooking a beautiful beef roast, and I didn't want to increase the temperature and ruin my "low and slow" method. My mind started wandering...boiled, grilled, fried...and I decided why not a combo? 

These are like taking your basic boiled or roasted baby potato and "mooshing" them together into a new, delicious side dish. Change them up by adding your favorite herbs. Just remember, you simply need to crack them...don't press too hard leading to a crushed potato mess. If you're in the mood to crush something, make mashed instead, those are a great stress reliever!

Sometimes a soft touch in the kitchen is absolutely required. From a temperamental souffle, to these yummy potatoes, it can lead to very good things!

Cracked Red Potatoes
2 lbs. baby red potatoes
1/2 c. olive oil
Dried Rosemary
Dried Parsley
Salt and Pepper

Bring a large pot of water to boil. Cook potatoes just until fork tender, about 7 minutes. Drain well. Lay out on a cookie sheet. Using a fork slightly crush each one to flatten it out. Be gentle, and don't' be surprised if you loose a little potato along the way. Brush tops with olive oil and sprinkle with rosemary, parsley, salt and pepper. Heat a large non-stick skillet over medium heat. Place potatoes (in batches) oiled side down. Brush other side with oil and season. Fry for 3-4 minutes on each side until golden brown and crisp. 


Shared on The Country Cook Sept. 13, 2013
Potatoes at Very Good Recipes

3 comments:

Alison P. said...

Gotta love the creativity that comes when you get something on sale. These look super yummy but i am currently out of potatoes :( I will have to remember to try this when I find a deal.

Marsha Baker said...

What a great recipe. Red potatoes are the absolute greatest...and I am so sure this has got to be a scrumptious way to serve them. Thanks so much for sharing at Weekend Potluck.

Marsha Baker said...

Congrats! This yummy recipe is being featured at Weekend Potluck's party this week. So glad you shared with us. Come back soon ~ please! http://thebetterbaker.blogspot.com/2013/09/pumpkin-bread-with-cream-cheese-filling.html