Crash Hot Potatoes

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

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!

crash hot potato on a baking sheet

Click HERE to save recipe to Pinterest

Serve these crash potatoes as a side dish with crock pot roast beef or crispy baked BBQ chicken strips.

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.

red skin potatoes on a baking sheet


  • 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.

brushing olive oil and crash hot 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.

sprinkle seasoning on red skin potatoes

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.

crash hot potatoes on a white plate with a side salad


  • 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.


single crash hot potato on baking sheet



Follow along on my social media so you never miss a post!

Facebook | Twitter | Pinterest | Instagram

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:


If you MAKE & LOVE this recipe, share it on Instagram and tag me #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

crash hot potato on a baking sheet

Crash Hot Potatoes

Melissa Williams | Persnickety Plates
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!
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 185 kcal


  • 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.
  • Enjoy!


Recipe adapted from Pioneer Woman Cooks


Serving: 1gCalories: 185kcalCarbohydrates: 26gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 21mgPotassium: 880mgFiber: 5gVitamin C: 24.3mgCalcium: 64mgIron: 6.9mg

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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published April 2, 2013

Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Rachel Willis says

    I love dill, and seasoned salt! These potatoes look totally delicious! I seriously need to make them soon. The family will love them! Thanks for the giveaway,too 🙂

  2. Wendy says

    I make these, but instead of putting them in the oven. i quick deep fry them.

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.