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

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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



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crash hot potato on a baking sheet
5 from 3 votes

Crash Hot Potatoes

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
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!



  • 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.
    6 potatoes
  • Preheat the oven to 450 degrees.
  • Drizzle olive oil on a sheet pan. Spread the cooked potatoes onto the pan, leaving room in between.
    3 Tablespoons olive oil
  • 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.
    seasoned salt, fresh dill, freshly ground black pepper
  • Bake for 20-25 minutes or until the potatoes start to brown.
  • Enjoy!


Recipe adapted from Pioneer Woman Cooks


Serving: 1g | Calories: 185kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 880mg | Fiber: 5g | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 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.

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Originally published April 2, 2013

5 from 3 votes (3 ratings without comment)

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  1. 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 🙂