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!


Sweet & Sour Green Beans


3 cans green beans
6-7 strips bacon
¼ C vinegar
½ C sugar
1 onion, sliced into strips
slivered almonds

Cook bacon until crisp. Drain and save drippings for later use. Combine vinegar, sugar, and drippings and stir over heat till boiling. Crumble bacon. Layer beans, onions, slivered almonds, and bacon pieces in a 9×13 casserole dish. Pour the vinegar, sugar, and drippings combination over the casserole. Bake at 350 degrees for 20 minutes.