Crash Hot Potatoes

crash hot potatoes

Meet SoupAddict’s favorite way to prepare white potatoes. Sweet potatoes are another story, but for white potatoes, these crash hot potatoes are the real deal.

Stolen shamelessly from The Pioneer Woman, SoupAddict has tested these over and over for the last six months. They come out perfectly every time – simple and delicious.

SoupAddict will put this bluntly: you must try these. They’re not quick (plan on an hour’s total cooking time), but totally worth it.

crash hot potatoes

Small potatoes are all the rage these days, whether red new potatoes, fingerlings, or small Yukon golds. It doesn’t matter – SoupAddict’s tried them all, and it’s all good. Just make sure to use small potatoes.

crash hot potatoes

SoupAddict loves when just a few ingredients come together to make volumes of deliciousness. All you need is olive oil and your favorite seasonings. SoupAddict always uses salt and pepper, and then switches off between fresh, chopped rosemary and dried Herbes de Provence.

SoupAddict did not photograph the first potato prep step: a picture of a boiling pot is never interesting. (Trust me, people. It’s just not.) Lately, though, SoupAddict has been steaming her potatoes. She could totally be imagining it, but they just seem more flavorful, more potato-y (but no more interesting photographically. Actually, that’s not true. The potatoes were quite cute snuggled in their silicone steaming basket. But SoupAddict’s camera battery had run out and was being charged during steaming.).

crash hot potatoes

The fun kicks in after the potatoes have initially boiled or steamed. Break out the masher (or a big fork) and smoosh, first in one direction …

crash hot potatoes

… then in the other.

crash hot potatoes

Brush all the smooshies with olive oil.

crash hot potatoes

Then sprinkle with pepper …

crash hot potatoes

… salt …

crash hot potatoes

… and your favorite herbs.

crash hot potatoes

Then into the oven for another half hour. Total hands-on time: maybe 5 minutes (depending on how fast you can scrub). This is a great dish to serve with something labor-intensive, because it’s so not.

crash hot potatoes

It’s hard for SoupAddict to even look at regular baked potatoes now. Not when this is so fantastically easy and tasty.

crash hot potatoes

Crash Hot Potatoes

Adapted from The Pioneer Woman

Ingredients
12 small potatoes, well-scrubbed. New potatoes or fingerlings are terrific (figure 3 to 4 potatoes person)
Olive oil
Black pepper, freshly ground
Coarse sea salt
1 sprig fresh rosemary, leaves only, finely chopped

Instructions:
1. Boil or steam* the potatoes until a fork or knife easily pierces a potato all the way through (about a half hour). Towards the end of the cooking time, preheat the oven to 450°

2. Transfer potatoes to a parchment paper lined baking sheet. Use a potato masher or a large-tined fork to gently flatten the potato. Turn the masher or fork 90° and press again. Scoot stray potato pieces back to their pile. (The baking process will bind the pieces together in a tender-crispy little disk.)

3. Brush each potato with olive oil. Sprinkle with black pepper, salt and rosemary (or your herb of choice).

4. Bake in the preheated oven for 20-30 minutes, until crispy, but not darkly browned. Serve immediately.

*Interesting factoid: a chef-friend of SoupAddict’s told her that steaming something even as bulky as a potato takes no longer than boiling it. Which makes perfect sense, because steam is hot, just like boiling water (ever get a steam burn? SoupAddict’s advice is, don’t try this at home. Or anywhere. Even professionals on a closed course don’t do steam burns. They freakin’ hurt.)


Comments

  1. These look great! (And don’t try to tell me you’ve never tried them with a little cheese sprinkled on top…)

  2. SoupAddict says:

    Cheese? Of course!

  3. What a great idea! It’s kind of like healthier, more unpretentious potato skins—you know, the fat-filled ones they serve at the chain restaurants like T.G.I.F.

  4. SoupAddict says:

    And here’s the kicker – they’re really, really good. I’m not a huge baked potato fan because it’s such an effort to get through the thing. I keep wanting to dollop more and more sour cream on the insides. And commercial potato skins – gross. I love cheese … a lot … a lot … but those gooey innards turn my stomach.

    But these, each bite has the perfect amount of tender insides and crispy outsides. I love them with just salt and pepper, And even if you put cheese or bacon on them, you only need a little

  5. Agreed. I made these last night, accompanied by a steak off the grill. They are now my go-to potatoes!

    A question, if you please, about parchment paper – I used it, as directed, but the paper came out all brown and brittle, even though the box said that the paper was good up to 450 degrees. Would tin foil work just as well?

  6. SoupAddict says:

    Hiya Nick,

    My answer is a two-parter.

    I’ve found that not all parchment paper is alike. King Arthur Flour sells my go-to parchment paper (it’s been quite a while since I’ve tested other brands). It’s truly non-stick, reusable, holds up under high heat. And it’s packaged folded in half (it’s a gentle fold, not creased) rather than in a maddening roll. Next time you run out, you might want to try a different brand.

    You could definitely use foil – just spray the heck out of it with Pam or spray oil so the potatoes won’t stick. (Pioneer Woman calls for drizzling lots of oil in a pan, which makes me grumpy just thinking about the clean-up. For some reason, I just do not like scrubbing down big pans. I end up with more splashed soapy water on my feet than in the sink. But, that’s another option for you (the oiled pan, that is. Soapy feet, optional.)

  7. OK, thanks. I think I’ll just stick with a cookie sheet lined with tin foil and plenty of olive oil.

  8. Oh yeah, baby, come to Mama…

  9. I don’t know much, but I know I haven’t had much in the way of potatoes since I discovered these. Yes, you must use small potatoes. I will add that an old fashioned potato masher works best. I used a large fork for the first twenty batches or so, then bought a potato masher. (Who’s had one of those since they got an electric mixer?) Trust me, it’s worth the three bucks.

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