When I first heard Pinterest I thought the beauty who uttered the word had stuttered so I just nodded like I knew what she was talking about. Now, only a few months later, it is my last stop at the end of the evening weening me off social media.
I giggle, I gasp and I pin.
One evening a couple weeks ago I came across these
I giggle, I gasp and I pin.
One evening a couple weeks ago I came across these
which led me to...
There's really nothing to it but it made a great side dish with dinner. In fact these spuds stole the spot light.
What you need.
- 12-15 baby red potatoes (my CSA provided me with some gold yukons)
- 1 tbsp olive oil (flavored if you so desire)
- Sea salt and fresh cracked pepper
Boil the potatoes for 10-15 minutes or until fork tender.
Place on a cooking sheet coated with cooking spray or drizzled with olive oil (I covered mine in parchment paper). Place the potatoes on the baking sheet and with a potato masher, gently smash each potato.
Drizzle (I am an over drizzler so I brushed mine on) with olive oil, sea salt and pepper (add a bit of your favorite dry herbs if you like). I used garlic infused oil, cracked pepper, chili sea salt, chopped parsley, red pepper flakes and gorgonzola crumbles. I had a loaded baked potato on my mind. Bits of bacon would have been delicious!
Just keep an eye on it after 10 minutes or so.
I must have been really craving spices...after plating them I splashed these little potato blossoms with siracha. The recipe suggests topping them with sour cream and scallions which I love, I just didn't have any sour cream. You might be thinking...you can't have baked potatoes without sour cream, but you can because
they actually taste more like chips than baked potatoes!
they actually taste more like chips than baked potatoes!
I shut the oven off and put the tray back in the oven to get the rest really crispy.
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