Crash Hot Potatoes
I love looking at food blogs to get inspired to cook new recipes. I found a recipe for Crash Hot Potatoes on Pioneer Woman Cooks (which was created by an Australian food writer named Jill Dupleix). I have never had potatoes like this before, so I had to try them. The recipe was easy to make, and turned out crunchy, creamy, and delicious. Although they were tasty plain, I topped them with sour cream and green onions, and they paired nicely with flank steak and roasted asparagus.
Crash Hot Potatoes
Ingredients:
- 12-15 baby red potatoes
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
- Dried parsley, to taste
Serving:
- Butter, to taste
- Sour cream, to taste
- Green onions, sliced
How to Make Crash Hot Potatoes
Preheat the oven to 400 degrees.
Boil the potatoes in a large saucepan of well-salted water for 10-15 minutes or until fork-tender.
Drain in a strainer, then place the potatoes on a baking sheet coated with cooking spray.
Using a potato masher or the bottom of a glass, gently smash each potato until flat.
Drizzle with olive oil, sea salt, and freshly cracked black pepper, to taste
Bake in the oven for 20-25 minutes or until crisp and golden brown.
Top each potato with butter, sour cream, and green onions. Enjoy.
Equipment
Ingredients
Ingredients:
- 12-15 baby red potatoes
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- Dried parsley to taste
Serving:
- Butter to taste
- Sour cream to taste
- Green onions sliced
Instructions
- Preheat the oven to 400 degrees.
- Boil the potatoes in a large saucepan of well-salted water for 10-15 minutes or until fork-tender.
- Drain in a strainer, then place the potatoes on a baking sheet coated with cooking spray.
- Using a potato masher or the bottom of a glass, gently smash each potato until flat.
- Drizzle with olive oil, sea salt, and freshly cracked black pepper, to taste
- Bake in the oven for 20-25 minutes or until crisp and golden brown.
- Top each potato with butter, sour cream, and green onions. Enjoy.
I keep meaning to try these. I like your version with the sour cream & scallions!
These look really interesting – I’ve never seen potatoes made this way, but I bet they taste great!
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.
What a great idea! They look so wonderful! Hmmm, as it happens, I just bought some potatoes today…
*rushes off to make these*
These look great & so easy too!
Simple yet elegant. I’ve gotta try it for my bento sometime.
Coming from Idaho I should love potatoes, but I just don’t. These do look really good though, I will try this out!
Would it work as well with Yukon Golds?
These potatoes are adorable! What a great little side dish or appetizer!
I love these potatoes, they are so good! You were very gently with them. I usually give them a good wallop!
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.
I *love* these! I tried them the other day and they were delicious plain. With sour cream they’d be even better!
Those look freaking amazing!
I really must try these! I love spuds, and these look and sound fantastic.
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”…) 🙂
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 🙂
Those look so fantastic. YUMMMMM!
I made these for supper using fresh red potatoes from the garden. Served them with butter, sour cream,chives and crumbled bacon…yummy!!
That looks absolutely delicious! I bet all the edges get super crisp.
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!
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! 🙂
I LOVE these! Soooo good and a little crunchy. Great with mayonnaise too! 🙂
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!
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!
Food blogs are a neverending source of inspiration, these look great!
I have been wanting to make these since I saw them on Pioneer Woman. Yours look great!
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!
I remember seeing these and wanting to make them. Thanks for the reminder – your photos make me hungry!!
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
Will try the potato recipe.
Looks simple and better than an ordinary baked potato!
Thanks for posting it.
Stacey
I am so in love with these potatoes!
Love your photography! Those potatoes are mouthwatering.
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.
These do look delicious – love your idea of sour cream and onions. I must try this, thank you!
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.
These sound absolutely great!
Denise
http://WineFoodPairing.blogspot.com
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!
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.
I will try these. My husband likes dill on his tators so I think a sprinkling of dill would jazz them up!
These were so yummy! We used Chervile Goat Cheese on top… Perfect!
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.
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!
That look easy to make. Maybe can add some cheese on it too.
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.
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!
Made these twice now. First using red potatoes, second using yukon gold. The whole family loved them! Thank you for the great recipes!
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!
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!!!! 🙂