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