Crash Hot Potatoes…crazy name, right? New potatoes, cooked until fork tender and mashed flat, they look like they’ve been in a crash alright. But they are then covered in olive oil and herbs and salt and pepper and crisped, yes crisped (I just love crisp) in the oven! I love these potatoes. And so you shall…as everyone before you who has tried them…
These little gems, originally created by Australian food writer Jill Dupleix, were introduced to the blogging scene by The Pioneer Woman through an Australian fan of her blog. I made them for the first time in 2009 and they have been a regular in the Saucy household ever since. I’d hazard a guess that nearly every person who writes a food blog has posted about these potatoes at some point. They are just that good.
Better still, they are easy. And they are beautiful. And you must make them.
Honestly, they are like the best parts of baked potatoes, potato cakes and mashed potatoes all combined in one tidy little bundle of joy on your plate. Can you tell how much I love them? OH…and they can be dressed up in any way you wish! It keeps getting even better still, right?
I serve them with a small ramekin of sour cream on the side, but I’ve seen them gussied up with cheese and drizzled with gravy
which is a crispy kill for me and with a multitude of herbs sprinkled on top. They are the potato palette for your creative toppings combinations.
It’s a pretty easy guarantee that if you love potatoes, you will adore Crash Hot Potatoes. So, make them. Now. You won’t regret it.
- New Red Potatoes or other smallish round potatoes (as many as you wish to make)
- Olive oil
- Kosher Salt
- Black Pepper, freshly ground
- Rosemary, fresh, chopped (or any other herb or combination of herbs you would like to use)
- Place as many potatoes as you wish to make in a pot of salted water (you want a pot large enough that the potatoes fit and are completely covered with water.
- Bring the water to a boil and continue cooking until the potatoes are fork-tender.
- Line a baking sheet with parchment paper (you could olive oil the pan, but then you have to clean that mess up).
- Place the cooked potatoes on the cookie sheet, leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.
- Brush the tops of each smashed down potato generously with olive oil.
- Sprinkle the potatoes with kosher salt, pepper and rosemary (or chives or thyme or whatever herb or combination of herbs you would like on them).
- Bake in a 450 degree oven for 20-25 minutes until golden brown.