Created by Australian food writer Jill Dupleix, it’s called “Crash Hot Potatoes” and has soared to the top of my Favorite Side Dishes to Serve With Big Ol’ Hunks of Beef.
They’re so simple, it’s terrifying. Well, not terrifying…but almost. They’re a lovely twist on the tired old baked potato Flavorful, Crispy Surface Area.
The Cast of Characters: New Potatoes (or other small, round potato), Olive Oil, Kosher Salt, Black Pepper, and whatever herb you like. I’m using Rosemary.
Begin by bringing a pot of salted water to a boil.
Add in as many potatoes as you wish to make, and cook them until they’re fork-tender.
Next, generously drizzle olive oil on a sheet pan.
This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.
When the potatoes are tender, place them on the cookie sheet…
…Giving them plenty of room to spread out.
Next, grab your potato masher and gently press down on the potato until it slightly mashes…
Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie.
Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.
Next, brush the tops rather generously with olive oil.
Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty. Or something.
Remember: potatoes need salt. Don’t skimp!
Be ever as generous with fresh ground black pepper.
Now, you can grab some chives…or thyme…or whatever herbs you have available.
Whatever herb you use, just chop it pretty finely and sprinkle over the top.
Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…
…Or until they’re golden and crispy and sizzling.
Mmmm.. Just look at these babies.
They almost look like latkes, don’t they? But only almost…
Recipe: Crash Hot Potatoes
Prep Time: 30 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Source: The Pioneer Woman