I hate potatoes. I hate them in all their forms and all their ways. Except for tater tots and potato chips. But do those really count? Anyway, the point is, I hate potatoes.
But these? Holy crap. I'd eat them every day for the rest of forever. Because they're amazing. Make them now. The end. (Check out the original recipe @ thepioneerwoman.com)
You'll need olive oil, salt, pepper, your favorite herb (I used rosemary), and as many potatoes of the small and round variety that you'll eat.
Bring a pot of salted water to a boil and toss in your potatoes. Cook them until they're fork-soft. (This took me longer than a half hour.)
Drizzle a liberal amount of olive oil on a cookie sheet. Don't be shy.
Spread them out and squash them. Use a smasher or the bottom of a glass or your hand or a big fork, or whatever.
Brush some more olive oil on the tops. Don't be shy. It's good.
And then, salt and pepper. Be generous. It's good.
Then, toss your herbs on top. That's good, too. Then stick them in a 450F oven for twenty minutes or so, until they're sizzling and crispy. And gorgeous. And you almost can't handle how tasty and fantastic they look. But careful, because they're hot, and if you don't restrain yourself you'll burn yourself. And that will hurt.
Heck yes. Those babies look fantastic. I could eat them forever. And until tomorrow. And the next day. Until I can't eat anymore. And then I'll eat another one. Because they're amazing. And I hate potatoes.
Serves as many as you need it to.
Takes about an hour.