Good little Lenten potatoes
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Mimi’s recipe for bean soup HERE reminds me that Greg and I came across one that we wanted to pass along on The Pioneer Woman‘s site. Greg knows more about this blog than I do, but if this post is any indication, she is (a) funny, (b) a good photographer and © someone who knows her way around sloppy-but-delicious cooking. That is VERY annoying, because I was planning on being all those things when I grew up.But until then, I suppose it’s okay to pay homage to a very good, very simple potato recipe that can easily be made Lenten. I’ll transcribe the recipe below, but really, it’s lots more fun to go off and see her photo-journal presentation of it — HERE.
Crash Hot Potatoes
New potatoes (or other small round potatoes)
Olive Oil (substitute with vegetable oil during Lent)
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 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 masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more 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.
Related posts:
- Fine little Lenten sandwich
- Jamaican Jerk Pork Tenderloin
- My favorite tortellini soup
- Fasting fast food … or is it fast fasting food?
- Chicken Basil Pizza

One Response and Counting...
I enjoyed the Pioneer Woman’s blog from time to time. Thanks for the recipe!