Dijon Crash Potatoes

I decided when planning meals for this week that I wanted to try something new. I remembered seeing a recipe on Stacey Snacks that I thought looked delicious. I love red potatoes, so this couldn't possibly be bad. This recipe was perfect to mix the old and the new, so I decided to combine it with a favorite recipe of Bryans for our dinner tonight. Dijon mustard potatoes combined with crash hot potatoes.

Now, the idea of this recipe sounded perfect, but I still have a bit to work out to make it look perfect. First, they are incredibly easy to do. Second, they have the possibility of being delicious. Believe me, they would have been last night if I wasn't so tired and hadn't nicked myself with the knife while prepping the potatoes. Also, I have no pictures. Sorry. But heres a link to Stacey Snacks Crash Potatoes; she has photos that will make your mouth water! http://www.staceysnacksonline.com/2009/02/great-way-to-make-spuds.html
Lets start.

Step 1: Boil your red potatoes until fork tender. Mine took awhile because the bag of potatoes I chose had ones the size of my head; ideally you would want smaller red potatoes. Towards the end of the boiling process, when I know they are reaching fork tender, I started my Dijon sauce. I always eyeball this because that was how I was taught, but if I had to put measurements I would probably say 1/2 cup Extra Virgin Olive Oil, 1/3 cup Dijon mustard and about a teaspoon each of Basil, Thyme and Oregano. This amount also depends on the amount of potatoes you are preparing. But, like I said, eye ball it. You don't want too much mustard; you want the mixture to coat the potatoes, not just sit on top of them.
Step 2: Prepare a baking dish with olive oil drizzled in the bottom for the potatoes. When they are fork tender, transfer them to the pan. Carefully mash them with a potato masher, not too much though. I didn't have one so I tried using a number of things - forks, spatulas, knifes - all of which didn't work. If you have a potato masher use it!
Step 3: Pour a little of the Dijon mixture over each potato, making sure each is nicely covered in it.
Step 4: Bake for 20 minutes at 425.
Step 5: Enjoy!

These were simple and besides the boiling, did not take much time to bake. They are just crispy enough on the outside and have the perfect potato texture on the inside. The are worth making with any dinner, but pair perfectly with a nice steak. Enjoy!

Thanks to both Stacey and the Pioneer Lady for the recipe!