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Crash Hot Potatoes

Crash Hot PotatoesI love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix. I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories. She also gives you step-by-step photos of the recipe. Check out her website through the link above – you’ll love it. I decided to make these little beauties and my whole family was glad I did. Growing up in Idaho, I had potatoes every way you can imagine…and I love them all. I have never had potatoes like this before so I had to try them. The recipe was very easy to make. They were crunchy and creamy and so delicious. I loved them plain with sea salt, fresh cracked pepper, and a bit of olive oil and I also liked them with a bit of sour cream and green onions. A great new potato recipe to add to my collection.

Crash Hot Potatoes:


  • 12-15 baby red potatoes
  • 1 tbsp olive oil
  • Sea salt and fresh cracked pepper, to taste

How to Make Crash Hot Potatoes

Preheat the oven to 400 degrees.

Boil the potatoes for 10-15 minutes or until fork-tender. Drain & place the potatoes on a baking sheet that’s coated in cooking spray.  Using a potato masher, gently smash each potato.

Drizzle with olive oil, sea salt, and pepper (add a bit of your favorite dry herbs if you like).

Crash Hot Potatoes

Bake in the oven for 20-25 minutes or until crisp and golden brown. Eat plain or top with a little sour cream and green onions (my kids loved them this way). Enjoy!

Crash Hot Potatoes

Click here for a printable version of this recipe


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  1. These look really interesting – I’ve never seen potatoes made this way, but I bet they taste great!

  2. I love these and make them all the time. They are so easy and a big hit in this house – Instead of sour cream I top mine with alittle rosemary and flavored feta cheese. Off the charts.

  3. What a great idea! They look so wonderful! Hmmm, as it happens, I just bought some potatoes today…
    *rushes off to make these*

  4. Coming from Idaho I should love potatoes, but I just don’t. These do look really good though, I will try this out!

  5. Nate-n-Annie,

    I am sure Yukon Golds would work just as well as red potatoes. I hope you try them, they were so delicious.

  6. I *love* these! I tried them the other day and they were delicious plain. With sour cream they’d be even better!

  7. i bookmarked these as well, but i haven’t tried ’em yet. perhaps this is what i need to become motivated and make good on my grandpa’s nickname for me. (he calls me “tater”–i’m 25 years old, and still “tater”…) 🙂

  8. I’m not usually motivated to cook side dishes, but these things are beauties on their own right! And they’re so easy to make too!

    I just love the crispy, slight char on the edges of the skin 🙂

  9. I made these for supper using fresh red potatoes from the garden. Served them with butter, sour cream,chives and crumbled bacon…yummy!!

  10. I love potatoes cooked this way. It’s also possible to do something similar in a skillet after the boiling. Delicious, and you took some great photos of it!

  11. YUM!!! I love potatoes, each and every way, and I’ve never tried these before. Sounds simple enough, this is on my “to-try” list now. Thanks! 🙂

  12. We’ve been enjoying these at our house all summer long – so easy and delicious! First had similar ones at Lola in Seattle last year and I was glad to see them on Pioneer Woman. We hadn’t tried them with sour cream yet – will do that next!

  13. I saw this recipe on PW as well. I made these at 450 and they were perfect. I think anything cooler and they wouldn’t have come out as crispy. I also made 12 for the 2 of us…it wasn’t enough. They were SO good!

  14. Like a lot of people here, I also bookmarked these and have been meaning to try them. I’ll bookmark yours too, and hopefully get to these!

  15. I see people all over making these and I have yet to do so. I actually have a bag of salt potatoes – I could try this out this weekend. Grumpy would love them for sure! Oh yeah, I probably would too! :p

  16. Will try the potato recipe.
    Looks simple and better than an ordinary baked potato!
    Thanks for posting it.


  17. OMG! I am so making these. I never thought to dothis…so simple! AAArgh so much for dropping potatos from my diet to lose weight! To the devil I say with my diet!

    Flutter sent me.

  18. A friend just sent me here, knowing my love for potatoes. These will be my supper tonight – not an appetizer or side dish, but THE dish. Thanks so much.

  19. I tried the potatoes and not only are they absolutely delicious, what’s left makes fantastic bento fillers. I will definitely be making more of these to come. Thanks!

  20. I love these. They will definitly be a family staple from here on out. They even reheat well. I discovered if I bake them in a cupcake pan, I get nicely formed little potatoes, much like hashbrowns. They work for school lunches too as they are good cold, but better hot.

  21. I make a similar version. Scrub the small red or fingerling potatoes well. Place in shallow baking pan with 1/2 to 3/4 in water. Cover with foil bake at 500 degrees for 30 min. Drain off water, coat with olive oil and gently smash with a cup or glass to 1/2 in thick. Drizzle a little olive oil on the smashed potatoes, sprinkle sea slat and pepper, return to oven for additional 30min at 500degrees. During last 10 min add shredded parmesan cheese. Enjoy. I add sour cream to them sometimes.

  22. I made these today!! DELICIOUS!!! I smashed mine with a slotted spatula then brushed them with a mixture of Olive Oil, Melted Butter and a clove of finely chopped Garlic. They were Awesome and Hubby loved them!! Thanks!

  23. Hi Pam!
    We are linking to your post (with a photo & credit) as an “inspiration” for a post at Craftfail – we’ll also juxtapose your beautiful version with the failer’s version.

  24. This has become my new go-to for a side. They are delish! I always add garlic powder and top with ‘baked potato’ supplements. What an easy and yummy way to make potatoes. Thank you!

  25. Made these twice now. First using red potatoes, second using yukon gold. The whole family loved them! Thank you for the great recipes!

  26. I actually can a lot of red potatoes toward the end of summer. Using those would definitely cut down on the process. No boiling necessary if I use my canned potatoes. I’m glad I saw this recipe…making them for supper tonight!

  27. Debbie and Peter hosted dinner that included this simple yet flavorful side dish the perfect complement to a savory tri tip and sun dried tomato stew so delicious Thanks for the recipe my kids love it!!!! 🙂