Crash Hot Potatoes
This easy recipe creates perfectly crispy 'crash hot potatoes.' Small yellow potatoes are boiled until tender, then smashed flat, drizzled with olive oil, and seasoned before being roasted at a high temperature until golden and irresistibly crisp. Ideal as a versatile side dish.
Equipment
- 1 Medium Saucepan
- 1 Colander
- 1 Baking Sheet
- 1 Potato Masher
Ingredients
Main
- 12 small yellow potatoes
- Kosher salt
- 3 tablespoons olive oil
- Fresh ground black pepper
Instructions
- In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
- Preheat the oven to 475 degrees F.
- Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!
Notes
For optimal crispness, ensure the potatoes are truly fork-tender after boiling but not mushy; over-boiling can lead to a gummy texture. When smashing, aim for a rough, textured surface to maximize crispy edges. Don't be shy with the olive oil, as it's crucial for achieving that beautiful golden-brown crust. For an elevated flavor profile, consider tossing the hot potatoes with minced fresh rosemary or thyme before baking, or a pinch of smoked paprika for depth. A sprinkle of grated Parmesan in the last few minutes of baking would also add a delicious savory crust. Always preheat your oven thoroughly to guarantee even cooking and maximum crunch.