I found the instructions from Frontier Woman very easy to follow, except when I had to google what exactly fork tender meant. Still think I may have a little bit undercooked my potatoes at first, but it didn't make a difference in the end. I also made a couple of changes to Ree's recipe, because I like spicy and cheese.
I used a bag of organic red potatoes from Meijer, Extra Virgin Olive Oil, the salt and pepper grinders from Oxo, cayenne pepper (because I have been on a CAYENNE ALL THE THINGS kick), and cheddar cheese (because my life is a CHEESE ALL THE THINGS kick).
I brought a pot of salted water to a boil, as instructed, and then jammed it full of potatoes. I maybe, after boiling the potatoes, realized I hadn't washed them first, like a dummy, and then ran them under cold water hoping that would make it better. Once the potatoes were what I assumed to be fork tender, I used my pastry brush to spread olive oil over my cookie sheet, because I figured that just the drizzle wouldn't be enough to keep the potatoes from sticking. I then placed my potatoes on my cookie sheet, like I would cookies.....and this is the point at which I realized I had boiled way too many potatoes, so the quest for my other cookie sheet began. I finally found it holding 40K miniatures in the basement, and had to thoroughly clean it.
Next up was to use the potato masher to smoosh the potatoes. First, smoosh lightly one way, then turn it 90 degrees and smoosh it more. This is where I really figured out that I had undercooked my potatoes. Instead of smooshing, they more cracked and stuck to the potato masher. Perhaps next time, I would oil the masher, too, to keep the potatoes from sticking. You can see how much potato is stuck in the masher in the above picture. I also saw the suggestion (I think in the comments on her post) to do pilot cuts to help the potato mashing along...a small crosshatch in the top would probably help the process, too.
|Forgive the blurriness...it's very hard to take an iPhone photo and spread olive oil at the same time|
I then followed the instruction to brush the tops generously with olive oil. I love the Oxo Good Grips pastry brush...the yellow bristles do a great job of holding the oil until I'm ready to spread it over each potato.
I followed with covering each potato with 2 twists each of salt and pepper, as well as a sprinkling of cayenne and just a bit of cheddar cheese. Because cheese and cayenne make everything taste better. Ok. Most everything. Next, I just popped them into my oven at 450 degrees for 25 minutes....ish. It was probably closer to 30 minutes, because MasterChef is very interesting.
Here they are, all crispy and beautiful out of the oven. They actually ended up even better when I stupidly left my oven on, with the cookie sheet still on the stove over the vent for about an hour...they were gloriously crispy then.
And here they are as a part of my whole meal...Dijon Lime chicken, wilted broccoli and bacon, and Crash Hot Potatoes. The chicken and potatoes will become part of my recipe book, but the wilted broccoli and bacon was disgusting.
I'd love to try these potatoes with different herbs and spices, and perhaps even different cheeses. My husband, who is an immensely picky eater, even liked the non-spicy batch that I made for him, but ate them with ketchup.