Golden Crushed Potatoes

This recipe is so unique and interesting I had to try it, and I am so glad I did. Who woulda thought to just crush a potato. Sure it would be easier to bake a potato and be done with it but baked potatoes always call out to me "more butter and sour cream please." Because these little guys are crushed and part of the inside exposed it just makes them a little crispy on the outside and soft on the inside. With just a little sea salt and pepper the taste goes a long way. When you're a potato lover, it doesn't take much I think.

8 small gold creamer potatoes (like Yukon gold)

Cooking spray

Olive oil

Sea salt and pepper

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Preheat the oven to 450 degrees F.

You can steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork but I just microwaved them in segments of 5 minutes and also turn them over, just until I could pierce with a fork like the recipe states.

Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.

Brush the tops of the potatoes with the oil, sprinkle with salt and pepper (maybe even some garlic powder) and bake until crisp and golden, about 20 minutes.