When in Buffalo…put Frank’s Red Hot on everything you possibly can. I mean, I kinda already do that but since I was in Buffalo for Thanksgiving, it just felt even more right. Know what I mean?
The next few weeks around here are going to be filled with holiday desserts, sides, cookies and sips. So before we’re swimming in egg nog and hot cocoa (side note: which camp do you fall in? Egg nog or hot cocoa? Both?), snickerdoodles and peanut butter blossoms, I wanted to do one last non-Christmas-y dish and in true vacation-mode, it’s seriously the easiest recipe ever.
Like, I kinda feel silly writing out a recipe for it because it’s foolproof.
And delicious.
Let’s take one last non-Christmas culinary jaunt!
And cue Mariah Carey in 3…2…1
- 6 small Yukon gold potatoes
- 3 tablespoons olive oil
- 2 tablespoons Frank's Red Hot (Feel free to add more)
- Salt + pepper to taste
- Scallions to garnish
- Preheat the oven to 475 degrees.
- Boil the potatoes until tender, about 10 minutes.
- In a small bowl mix olive oil and Frank's Red Hot.
- Place the boiled potatoes on a baking sheet and "smash" with a potato masher.
- Brush the tops of each potato with the olive oil-Frank's mixture.
- Bake in the oven about 12-15 minutes or until golden and crispy.
- Top with extra Frank's and garnish with scallions. Serve warm.
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These. Look. AMAZING. I really really want to try this recipe. Thanks for sharing!
These are so so good and so easy. Thanks for the idea! I’ve made them so many times already, with two small changes – I microwave them (instead of boiling) for six minutes, and then bake them for twenty and i put some sharp cheese on them.