I’ve been in love with Crash Hot Potatoes for about five years now. They are amazing, and VERY easy to make. Everyone at our house LOVES to eat them, including Lil Z, who is the pickiest-of-picky eaters. Lil Z calls them, “Those tasty crunchy potatoes.”
The Pioneer Woman (a.k.a Ree Drummond, who now apparently has her own cookbook and show on HGTV) blogged on these several years ago and she has made these potatoes pretty famous. Anyway, they are sooooo good. If you have never made them, you really need to make them. Like today. Get on it. Now.
I made them with less oil than is called for, and they are good, but not nearly as delectable as the original recipe. So, if you are not trying to watch your waistline, make them the way the Pioneer Woman suggests because they are so crunchy and good, and they achieve one of her favorite cooking principles: creating “Flavorful, Crispy Surface Area.”
- several potatoes (The Pioneer Woman calls for small red potatoes, but I just use regular old russet potatoes and they still taste good)
- 3 tablespoons oil (I use canola, but the original calls for olive)
- salt to taste (the original calls for kosher salt)
- Black pepper to taste
- Herbs of choice (I used parsley, but the original calls for rosemary)
Boil your potatoes in a pot of salted water until they are fork tender.
Drizzle oil on a cookie sheet and place fork-tender potatoes with lots of room between each potato.
With a potato masher, smash the potatoes flat and generously drizzle and brush oil over each potato again. Sprinkle with salt, pepper and herbs to taste.
Bake in a 450 degree preheated oven for 20 to 25 minutes until golden brown