I've been wanting to make these potatoes since I first saw them on Ree's blog (http://pioneerwoman.com/). While she recommends making them with small red potatoes--and I'll definitely do that next time--this was what was available at the Farmer's Market on Saturday. They were absolutely delicious and I'll be making them again and soon.When I started photographing them, Larry remarked about the "fine china" I was using as a backdrop. Taking a cue from Ree, whose pastry brush was well worn with use, I decided that real pots and pans LOOK used. Mine certainly do.
1 1/2 lbs red-skinned potatoes
olive oil
sea salt
fresh herbs (I used chopped dill)
Place the cleaned potatoes in a pot of water and boil until soft. Drizzle olive oil on a cookie sheet. Place the potatoes on the cookie sheet and use a potato masher to "smash" them. Brush them with olive oil, sprinkle liberally with salt, and sprinkle with your herb of choice. Bake at 450 degrees for about 20 minutes.
The potatoes are a study in contrast--soft and smooth on the inside, crunchy on the outside. I served them with katsu chicken (katsu is a Japanese term that refers to a food that is breaded and fried; the breading is Panko bread crumbs). I can't imagine many foods that they would not taste delicious with.
