As much as everybody loves mashed potatoes on Thanksgiving, these potatoes take things to the next level. This Thanksgiving, maybe substitute these for the mashed…or, if you’re really adventurous, make both! The crunch on the outside, and the softness on the inside of these potatoes, is hard to beat.
I like using small, whole organic potatoes for this recipe. No peeling needed. Just put them in a big pot of water, bring it to a boil, and cook them until they are fork tender.
Drain the potatoes into a colander, and let them sit there for a few minutes to dry out.
Meanwhile, preheat the oven to 350°.
Get a baking pan and pour in a little bit of olive oil, a splash of red wine vinegar, salt and pepper, and some chopped fresh rosemary.
Dump in the potatoes, and toss all of the ingredients together.
Place the pan in the oven and bake for 30 minutes.
After 30 minutes, take the pan out of the oven and gently squash the potatoes with a flat object, like a glass. (I used my mint julep cup!) Toss them around again in the pan, and then return it to the oven for another 25 to 30 minutes.
The crunch, the texture of these potatoes is unreal!
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