Crispy Popped Potatoes

I looooove potatoes.  Maybe it's because I grew up in a state that borders Idaho.  Or not.  Mashed, smashed, baked, fried, au gratined - I don't really care.  Potatoes rank right up there near chocolate in my book, although I'm not as strict about eating them every day.

This is a recipe for an easy and rustic side dish that goes well with just about anything, including ketchup.

Crispy Popped Potatoes

adapted from someplace in my past that I don't remember

4-5 small red potatoes per serving (smaller is better)

Olive Oil

Salt and Pepper
Fresh or dried herbs like rosemary, basil, thyme (optional)

Line a baking sheet with parchment paper.  Preheat oven to 450 degrees.

Scrub potatoes, place in a large pot, cover with cold water, and bring to a boil.  Reduce heat to a gentle simmer and cook for 15 to 20 minutes until the potatoes are just tender when pierced with a fork.  Drain potatoes, return to the pot and shake for a few seconds to dry them out. 

Place potatoes on the prepared baking sheet. Using the back of a wooden spoon or a measuring cup (or your palm if you can stand the heat) gently “pop” each potato just until the skin breaks.  Try to keep the potato in one piece while exposing plenty of flesh.  They should look like this:

Drizzle each potato with a little olive oil then give a generous turn with the salt and pepper shaker. (Kosher salt and freshly cracked pepper are amazing.) Sprinkle with the fresh or dried herbs, if you are using them.

Bake for 15 to 25 minutes until potatoes are crispy and browned and then get out of the way because they go quickly.

p.s. Thanks to Nancy and Lori for helping me name this recipe, and to Sarah for taking pictures and not complaining that they are brown.