Crash Hot Potatoes are like a mix of a fluffy baked potato and a crispy french fry. The perfect side dish for just about any dinner!
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I love potatoes. They’re so versatile and I don’t think I’ve met a version I didn’t like. Russets, yellow, red skin – fries, mashed, roasted…I love all of them.
If you haven’t had a crash hot potato, you’re missing out. I first saw Pioneer Woman post these on her blog (way before she had a TV show) and am so happy I gave them a try.
I think the recipe originates from Australia. They’re simple to make and are something like a hybrid of a baked potato and a crispy french fry. Serve them for your next dinner and you’ll be hooked.
CRASH HOT POTATOES INGREDIENTS
- Red Skin Potatoes – You’ll leave the skin on the red skins, after you scrub them. They have a smooth texture and a buttery, almost sweet flavor.
- Olive Oil – A good quality, light olive oil so you’re not left with a greasy, heavy feeling.
- Seasoned Salt – I like Johnny’s Seasoned Salt Salt or the classic Lawry’s.
- Dill – Fresh dill for garnish and flavor.
- Black Pepper – Freshly ground black pepper, preferably.
HOW TO MAKE CRASH POTATOES
First, after you scrub your potatoes, if any are large, slice them in half so they’re all similar in size.
Then, add the potatoes to a pot of salted water and bring it to a boil, just under their fork tender.
Meanwhile, preheat the oven to 450 degrees and drizzle a baking sheet with olive oil.
Once the potatoes are fork tender, drain them and add them to the oiled baking sheet.
These rose potatoes have a really nice buttery flavor, creamy texture and a thin skin so they easily mash. I ate them just like this but I bet adding some sour cream and a little crumbled bacon might be great, too.
TOOLS TO HELP YOU MAKE THESE POTATOES:
- Pastry Brush – I like to use a silicone brush because I think they’re easier to clean.
- Knife – A good knife to chop any potatoes that are large.
- Potato Masher or Egg Masher – to “crash” the potatoes.
- Baking Sheet – A good non-stick sheet will be helpful.
NEED MORE POTATO SIDE DISHES? TRY THESE:
- Air Fryer Baked Potatoes
- Arabic Potato Salad
- Best Ever Baked Potatoes
- Cheddar Bacon Ranch Roasted Potatoes
- Easy Scalloped Potatoes
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Crash Hot Potatoes
- 6 potatoes halved (I used Klondike Rose Potatoes)
- 3 Tablespoons olive oil
- seasoned salt to taste
- fresh dill to taste
- freshly ground black pepper to taste
- The potatoes I used were fairly large, so I cut them in half. Add the potatoes to a large pot of salted water and bring them to a boil. Cook until fork tender then drain.
- Preheat the oven to 450 degrees.
- Drizzle olive oil on a sheet pan. Spread the cooked potatoes onto the pan, leaving room in between.
- Using a potato masher (or an egg masher in my case - isn't he cute?!), lightly smash the potatoes.
- Brush the tops of the smashed potatoes with olive oil. They look like a mess, but stick with me.
- Sprinkle potatoes with seasonings - I used Johnny's Seasoned Sea Salt, freshly ground black pepper and fresh dill.
- Bake for 20-25 minutes or until the potatoes start to brown.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published April 2, 2013