ahhhh, wonderful newlywed days.....
Our nights consisted of making tons of food, an occasional mudslide, good music, hours playing cards, and eventually falling asleep to a good movie.
Back then we were "kinda healthy" but I loved me my Ree Drummond recipes.... cream, butter, sugar, and carbs, ohhhh yeah!
Well, 6 years, and a bunch of kids later, we are still able to enjoy our fun date nights of snacks, mudslides, and late-night cards..................hmmm, well.......
usually only once a week........
and they usually end by 10pm........
and almost always involves running upstairs at least once to check on a baby...........
and mudslides for me have turned into water because I am usually always pregnant or b'feeding.....
and our "snacks" are now some sort of gluten free, dairy free creation I found on Pinterest.......
So, well, yeah, maybe things have changed a bit :) but it's still fun!
Anyway, this recipe is my take on Ree's Crash Hot Potatoes. I consider this the perfect compromise.... a dairy free, gluten free, sugar free, and somewhat healthy Ree recipe. Perfection. Hope ya like em'!
Adapted from Ree Dummond's Crash Hot Potatoes
12 whole (small round) Potatoes
3 Tablespoons Olive Oil
1 TB onion powder (or more or less to your liking)
1 TB dill (more or less to your liking)
Boil the potatoes in a large stock pot of water until soft (fork-tender).
Gently grease a large cookie sheet using olive oil, and arrange the boiled potatoes on the sheet.
Using a potato masher, gently press down each potato until it slightly mashes, rotate the masher and gently press one more time (similar to how your use 2 criss-cross motions with a fork when making peanut butter cookies).
Brush the tops of each potato generously with more olive oil.
Sprinkle the sea salt, fresh ground black pepper, onion powder, and dill over the potatoes. Use as much as you feel necessary.
Bake at 450 degrees for 20-25 minutes until golden.