This recipe was my pick for the Sweet As Pie Cooking Club. Thinking back, I have been cooking potatoes most of my life. Seriously, since I was about 10! Coming from a family of 8, we had potatoes almost every night. They were mashed, stewed or fried. We never had baked potatoes that I can recall. I'm not sure why, except that maybe the oven was busy with the roast or the oven-fried chicken. And this was before microwave ovens. It seems weird saying that!
So I chose Crash Hot Potatoes in honor of my all my potato-fixin' years. And this recipe didn't disappoint!
Some days I'm not a fan of recipes that require being "cooked" twice. This one does, and I didn't know that before I chose it, it wouldn't have mattered anyway.
While the potatoes boil, start looking through the drawers and utensil places for the potato masher. It never gets used in my kitchen but it's around here somewhere, just gotta look!
So mash to the left and mash to the right. Brush on the oil. Season with salt, pepper and the best part, rosemary, fresh from it's pot. Other herbs can be used instead.
Bake about 25 minutes until toasty.
These are good. The kids and picky people will probably like them too, even with that green stuff sprinkled on top!