Caprese Crash Hot Potatoes

June 29, 2016

I have been trying to stay away from white potatoes but anytime I see little red bliss babies - I can't resist.

 

This is probably the easiest app/side you can make and I had all of these ingredients on hand already. 

 

It was one of those times where I looked around at what I had already and came up with something that would work. 

 

Potatoes and caprese....why not?

Now I know it's just me and this seems like a lot for one person....I just refrigerated them and they keep for a day - I mighta just had a few for lunch a few minutes ago.......

 

But you can totally make more or less or even use other potatoes like russet, or even sweet! They just may take a lot more time to cook but that would be delish.

Make sure you season them well. I seasoned twice. Before baking and then after I crashed them with a fork. It's better to use a potato masher but either will do.

 

Crashing the potatoes after they are fork tender just gives them a different shape instead of the "normal ol potato" you slice and push down on the sides"

 

And then after crashing them I add a little more olive oil and salt and pepper and crank up the heat and thats how they get their crispy bottom and sides. 

 

They could almost act like a bite sized appetizer.

 

Feels?

 

 I know you see some chives in there...and that's not technically in caprese BUT I have my chives from last year that I grew! They're loving the sun on my new balcony....so I thought i'd add them in this recipe....

 

It is after all a potato recipe and those two go together like no other.

 

Caprese Crash Hot Potatoes

 

yield: 3-4 servings

prep time: 5 minutes

cook time: 40 minutes

 

Ingredients:

  1. ½ pound small red bliss (more or less depending on people)

  2. Olive oil

  3. Salt and Pepper to season

 

Caprese Topping:

  • 5 large cloves of crushed/pressed garlic

  • Fresh Mozzarella

  • Crushed San Marzano Tomatoes (canned) or Diced Fresh tomatoes

  • Fresh Basil

  • Fresh Chives

 

Directions:

  1. Preheat oven to 425 degrees and line a baking sheet with parchment

  2. Pour out the potatoes on the baking sheet, drizzle with olive oil and season well.

  3. Bake for 20 minutes until fork tender, then take out and mash gently with a fork or a potato masher to flatten the potatoes

  4. Place back in the oven for another 10-15 minutes and crank the heat to 450 to get a golden bottom (add more olive oil if needed)

  5. When golden and crispy, top with pressed garlic, tomato and mozzarella and bake for 5 minutes, then turn oven off and broil for 5 minutes until cheesy and bubbly and browned.

  6. Top with fresh herbs and ENJOY!!!!

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