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 (c) 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)

1. 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.
2. On a sheet pan, generously drizzle oil. Place tender potatoes on the cookie sheet, leaving plenty of room between each potato.
3. 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.
4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
5. Bake in a 450-degree oven for 20-25 minutes until golden brown.