Saturday, December 19, 2009

Blizzard Crash Taters!

We are in the middle of Blizzard 2009 in VA. It's gonna be a White Christmas!!
Started last night around 9pm and hasn't stopped yet! We are at 16" approx and it's still STEADY coming down. We know this isn't unusual for our friends up North who live with lake effect snow, but this is real rare for Virginia!! The kids have been outside 3x today helping Daddy clear off the vehicles and do some shoveling and rescuing sleds from a previous snow. We are so excited about sledding around here cause we have awesome rolling hills out in the back field. The firepit is full and covered (if we can find it!) for hot chocolate and sledding friends tomorrow!
In the meantime, I have been cooking and Grace was a big help getting our Crashed Taters in the oven for lunch. Found this recipe on -thanks Ree! and they are awesome!!!!!!!!!!!!! To me, the key is the olive oil. You just can't use too much! Wish I had some fresh herbs but Mrs Dash Spicy worked well plus lots of fresh ground Sea Salt-yummy!


Prep Time: 30 MinutesCook Time: 25 MinutesDifficulty: EasyServings: 6

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.

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