My Latest Obsession

One month ago today was my mama's birthday. (Geez....where did those 4 weeks go?) It was going to be a low key evening, just the three of us and her, but I was making her favorite dinner of roasted chicken, and had some Yukon gold potatoes to do something with, I just didn't know what.

First, let me explain why these little golden gems are my newest obsession. It's actually quite simple. They are fan-freaking-tasticly delicious. (One of the best things about this gig is the fact I can make up my own words!) I will admit the first time I ever had them, it was as mashed potatoes, and I didn't care for them in that preparation. But the next time...and the time after that...and every time since...so, so yummy!

If you have never had them, let me try to paint a palate picture for you. They are tender, buttery, smooth, and lend themselves to seasonings very well. We're talking cut with a fork, melt in your mouth, absolutely scrumptious.

So, back to February 19th. The chicken was in the oven, getting all happy; and I had this bag of baby Yukons I had gotten on sale the previous week. Normally I would have either boiled them and seasoned with a little butter and parsley; or just roasted them with olive oil, salt and pepper. But this was a birthday...it called for something special. And that was when I remembered seeing these forever ago, and it was about time to try them!

Oh My Lanta! These are like the best of both worlds! Tender and "smooshy" like a boiled potato, but with crispy, golden edges from roasting. Not to mention, when you smash them, you allow the seasonings to get the whole way into the potato, resulting in every single bite being tasty, not just the outside.

Are you always looking for new tater recipes? Maybe these can be your latest obsession; or at least a great side dish for supper tonight!

Oven Smashed Potatoes Inspired by Pioneer Woman
1 lb. baby Yukon gold potatoes, boiled to just fork tender
1/4 c. olive oil
Rosemary
Dried Parsley
Salt and Pepper to taste
Cooking Spray

Preheat oven to 450. Once potatoes are par boiled, drain and set aside. When ready, spray large baking sheet liberally with cooking spray. Place potatoes on baking sheet and smash with potato masher or fork; be careful not to smash completely so they still stay together. Brush liberally with olive oil and season with rosemary, parsley, salt and pepper. Bake for 25-30 minutes until edges are browned and crisp. Remove from pan with spatula.

Shared on The Country Cook Mar. 21, 2014

Potatoes at Very Good Recipes