I first found this recipe through the Pioneer Woman. Don’t you just love her? She’s crazy cool, has an amazing kitchen and home schools her children. She’s my hero! On her website, she explains that she received this recipe from a friend in Australia. Evidently, it’s a popular dish in the country down under. With that said, I give Australians two thumbs up for this crispy bit of heaven.
Recipes do not get easier than this one. It literally takes potatoes, seasonings and olive oil. That’s it!
The key to these potatoes is giving them a good smash with a potato masher or bottom of a glass. This creates pieces of the potato that turns crispy when baking at a high temperature. Once you try these, you will not want to go back to boring, old baked potatoes. A combination of crispy tops and soft insides makes these potatoes irresistible.
Crash Hot Potatoes
- 12 whole new potatoes (or other small, round potatoes)
- 3 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- Thyme (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 or the bottom of a glass, gently press down each potato until it slightly mashes, rotate the 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 herbs of your choice.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.