We recently came across a side dish called “Crash-Hot Potatoes,” and we were intrigued enough by the name to try them.Â This recipe is so simple — small red potatoes boiled until fork-tender, then “crashed” and coated in a bit of olive oil for roasting in a hot oven until crispy and delicious.Â We love the flavors of garlic and basil with olive oil, so we switched up this recipe by using a garlic-infused olive oil and dried basil (instead of thyme or rosemary) which added a very subtle Italian flair that was fantastic.Â These may be the current number one potato dish in our rotation.Â Try them — we promise that you will not be disappointed!
Update: We followed friend and commenter Carrie’s tip to crush the potatoes using the bottom of a dry measuring cup wrapped in plastic, and it worked like a charm.Â We also boiled the potatoes a little longer before crushing them.
In a pot of salted boiling water, cook your potatoes until they are fork tender, approximately 10 minutes.
Dry the potatoes on a plate lined with paper towels, then place the potatoes on a cookie sheet drizzled with olive oil, which prevents the potatoes from sticking and helps crisp them up on the outside.Â Make sure that your oven is preheated to 425 degrees.
Now for the fun part.Â With a potato masher (or any other proper crashing/crushing tool in your kitchen arsenal) gently press down the potatoes until they break down in a flattened shape.Â We have found that it’s a bit tricky to smoosh the potatoes evenly, such that the pieces all stay together.Â But we improvised by using 2 spoons to reassemble the pieces into a crushed-potato-pancake shape for each potato.Â Your crushed potatoes might not look pretty, but they will be delicious.
Using a brush, coat the crushed potatoes with the flavored olive oil, then place the cookie sheet of potatoes into the preheated oven.Â (See how we obscure our malformed crushed potato blobs – those blurry images in the picture – by focusing on the olive oil-brush-technique?Â On this night, ours definitely were not pretty, but they were delicious.Â Trust.)
Roast the potatoes in the hot oven until brown and crispy, approximately 20-25 minutes, then add salt and pepper to taste.Â Looking at our photo, we may have roasted these just a bit too long, but they were still outstanding.
Crushed Potatoes, served with baby zucchini and grilled tri-tip beef (recipes for both coming soon).Â Crushing the potatoes this way before roasting them results in lots of wonderful potato edges that get crispy and delicious, while the bigger pieces of potato remain soft and creamy.Â And the recipe is one of the most simple and easy potato recipes we’ve ever tried.Â We look forward to experimenting with new ways to flavor these potatoes, and we’d love to hear any comments from you if you try your own version!