Crash Hot Potatoes


New Potatoes (or other small, round potato)
Olive Oil
Kosher Salt
Black Pepper
Rosemary (or desired herbs)

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.

Thanks go out to The Pioneer Woman for sharing this tasty recipe!


Au Gratin Hash Brown Casserole


1 ½ lb. frozen hash browns
½ pt. milk
1 stick butter/margarine
½ lb. velveeta, cubed
4 oz. sharp cheddar, grated

Melt together all but potatoes in a skillet on the stove. Add potatoes and mix well. Place in a glass baking dish (7×11 or 9×9) and bake at 350 degrees for 1 hour uncovered.