hot crash potatoes

i use red skins
a cup to smash them
no cheese and fresh herbs

Ingredients
12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper
Directions
In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.

Preheat the oven to 475F.

Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Variations:

Place 1/4 pat of butter on top of each smashed potato before baking.

Top each smashed potato with grated Cheddar before baking.

2012 Ree Drummond, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/crash-hot-potatoes-recipe.html?oc=linkback

food

oh my yummy goodness! this has been a great food week!!!

sunday:  foil packets

monday: make your own :)

tuesday:  dinner at the farm--mom b made amazing stuffed chicken marsala with mashed bacon and leek red skins and roasted asparagus with fresh dill and lemon zest! DIVINE!

wednesday: josh and i had north carolina pulled pork on pretzel buns and topped with  bobby flay's coleslaw and boys had deli meat :)

foil packets: 

spray doubled foil with cooking spray, layer your ingredients (meats, veggies, etc), drizzle with oil and seasoning of your choice. Then grill for 15 minutes or so. Cut everything pretty small so the meat cooks fast :)   

one packet: thin thin thin sliced red potatoes, broccoli, shirmp, fox point seasoning, turkey kielbasa, onion and feta

other packets also had various items like: chicken and pepper jack
 
coleslaw: 

Ingredients

• 1 head green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup best-quality mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons grated Spanish onion
• 2 tablespoons sugar, or to taste
• 2 tablespoons white vinegar
• 1 tablespoon dry mustard
• 2 teaspoons celery salt
• Salt and freshly ground pepper

Directions

Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. 

pork: 

NEED:
1 pork butt (i had a shoulder so that would do)
2 cups apple cider vinnegar
salt and pepper to taste
2 tsp sugar

ketchup
hot sauce
mustard powder (i used dash of real)

DO:
pork butt into crock pot
pour in vinnegar
sprinkle with salt, pepper, sugar

cook on low all day mmmmmm

take meat out, shred (get rid of icky fat stuff)

mix 1/2 cup of the vinnegar cooking liquid with ketchup, hot sauce, mustard (to taste)
mix into pork

mmmmmm enjoy on buns!

the recipe also suggests adding dash of oj with ketchup mix.

(Oh and tonight i used just bbq sauce instead....) 

rest of the week: 

thursday: eating at the farm again 

friday: 

 

saturday: cadillac 

 

sunday: stomboli 

 

monday: 

 

tuesday: out (luke appt)  

crash hot potatoes

cheers to the pioneer woman! her crash hot potatoes were amazing!!! i made them with steaks, roasted broccoli, and a side of bread. YUMMY!!!!

• 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.