Hi Seven Thirty Three readers. It’s Shauna again from The Best Blog Recipes back to share some yummy goodness with you! I can’t believe it’s already been a whole month since the last time I was here and shared my Chicken & Green Chili Pasta recipe! And… I can’t believe school is almost out for the year and that summer is officially starting? Seriously, when did that happen?
Since it’s basically Summer now I thought it would be fun to share one of my favorite easy potato recipes that I’ve fallen in love with! These little babies have such a great flavor and go wonderfully with steak and chicken, perfect for your next barbecue! I originally saw these “Hot Crash Potatoes” over at The Pioneer Woman and of course I had to test them out. I changed up the seasonings and used butter on the top of my potatoes instead of olive oil (I just LOVE my butter) and I’m seriously telling you… these potatoes were super tasty! Definitely a keeper and such a nice change from the regular “baked potato recipe”!
Crash Hot Potatoes Recipe
5 medium red potatoes
1 tablespoon of extra virgin olive oil
1/2 stick of butter, melted
1/2 teaspoon of onion powder
1/2 teaspoon of garlic salt
1 teaspoon dried parsley flakes
salt & pepper to taste
Fill a large sauce pot 3/4 of the way with water and add 1/2 teaspoon of salt. Bring to a boil.
Add your potatoes to the water/salt mixture and boil until they are fork tender. About 20-30 minutes, depending on how big they are.
Pour about 1 tablespoon of extra virgin olive oil on a baking sheet and use a napkin to spread around the entire surface.
Carefully place your potatoes on the baking sheet and use a potato masher to mash. Only push about 1/2 way down on the potato. Turn your potato masher and mash again in the other direction to give it a nice somewhat even surface.
Spoon melted butter over the tops of the potatoes and sprinkle with your garlic salt, onion powder & dried parsley flakes.
Place in the oven and bake at 425° for about 20-25 minutes, or until they start to turn slightly browned and crispy on the top of the potato.
Serve & enjoy!
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