Rate This Recipe:
Crash Hot Potatoes are boiled until tender then crushed, brushed with olive oil and herbs, and baked until golden brown and crunchy!
I first saw these Crash Hot Potatoes years and years ago on The Pioneer Woman‘s blog. She has some really amazing looking recipes, but this one just jumped off the page. We really like potatoes and what could be bad about combining them with some olive oil and rosemary, one of my favorite herbs. These are really easy to do, but you do have to start them in advance since you’ll be cooking them twice.
How to Make Crash Hot Potatoes
All you’ll need is some new, red potatoes (or other small round potatoes), olive oil, kosher salt, black pepper, and fresh rosemary.
Place the potatoes in a large pot with salted water and bring them to a boil.
Cook until fork tender. Remove from heat and drain. Generously drizzle olive oil on a sheet pan. I line mine with foil to make cleaning up easier. Place cooked potatoes on the sheet pan leaving a good amount of space between them.
With a potato masher, gently press down on each potato until it slightly mashes.
Rotate the potato masher 90 degrees and press down again.
Brush the top of each potato generously with olive oil. Sprinkle potatoes with salt and pepper and fresh chopped rosemary.
Bake in a 450 degree oven for 20-25 minutes until golden brown.
More Recipes You May Like
Crispy Smashed Potatoes
- 1 pound small red potatoes or other small round potatoes
- 4 tablespoons olive oil divided
- 2 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons fresh rosemary finely chopped
- Place the potatoes in a large pot with salted water and bring them to a boil. Cook until fork tender. Remove from heat and drain.
- Drizzle 2 tablespoons of olive oil on a foil-lined sheet pan.
- Place cooked potatoes on the sheet pan leaving a good amount of space between them.
- With a potato masher or the bottom of a cup, gently press down on each potato until it slightly mashes.
- Brush the top of each potato generously with remaining olive oil. Sprinkle with salt and pepper and fresh chopped rosemary.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
- Use any kind of small potato that you like. I chose red skinned potatoes because they’re inexpensive and always available.
- Choose a good extra virgin olive oil since its taste is prominent in the finished recipe.
- Fresh rosemary is my herb of choice for this recipe. Any fresh herbs that you like may be used.
- Use half oil and half melted butter.
- Substitute any fresh or dried herb. Thyme, oregano, basil, chives, and dill are all good choices. Dried herbs are generally substituted at ⅓ the quantity of fresh (i.e., 1 tablespoon of fresh herb is equal to 1 teaspoon of dried).
- Use oregano and add a drizzle of lemon juice after cooking.
- Use fresh or dried thyme and add crumbled bacon and shredded cheddar cheese.
- Add finely diced garlic (or garlic powder) and finish with a dusting of Parmesan cheese.
- Make a version topped with sour cream, parsley, and dill.
- Make fried smashed potatoes by cooking them in oil in a frying pan instead of in the oven.
- Line the baking sheet with either parchment paper or foil for easy cleanup.
- If you have a dark baking sheet, use it unlined to encourage even more crispiness while baking.
- Any kind of potato works for this recipe. However, starchy potatoes will have a fluffier inside and waxy potatoes are more creamy.
These are best served hot from the oven. However, they can be refrigerated for up to 3 days. Reheat in the oven at 400 until warm. Freezing is not recommended. Make Ahead — To make ahead, Go ahead and boil and flatten the potatoes up to 8 hours in advance. Store them on the pan in the fridge. When you’re ready to bake, let them come back to room temp, coat with oil and seasonings and bake. Air Fryer — Place the seasoned, flattened potatoes evenly in the basket of the air fryer and cook for approximately 20 minutes. Depending on how large your fryer is, you may need to do them in batches.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.