Crash Hot Potatoes
Crash Hot Potatoes are a simple, delicious potato side dish. Potatoes boiled until tender then smashed and roasted with olive oil and herbs.
This post was originally published on April 8, 2010. It has been updated in August 2020 with updated photos and additional commentary.
Here is another recipe from the Pioneer Woman. It may sound simple, but I don’t have a problem with simple – I actually like a simple recipe if the results are delicious, which these are.
I made the full recipe thinking that we’d have a lot leftover . . . turns out we didn’t! These were so tasty that Bob and I kept going back for more until they were gone! I think I even pushed the main dish aside in favor of more potatoes 🙂
These potatoes are the perfect side dish for chicken or steak. My sister makes a similar version of these and adds lemon zest and freshly grated Parmesan on top. Those are so good too!
These are the ingredients you’ll need for this side dish. I chose chives, but you could use rosemary or other herbs of choice.
The potatoes are boiled in salted water until fork tender. Then they are placed on a baking sheet coated in olive oil and smashed flat with a potato smasher. The potatoes are brushed with more olive oil and sprinkled with salt, pepper, and fresh herbs. The potatoes are then roasted until golden brown.
That’s it! See, so simple! You won’t believe how good taste though! I like to add some fresh herbs after they are baked.
Gluten Free Crash Hot Potatoes
These potatoes are naturally gluten free!
Original photos published in April 2010:
Looking for More Potato Recipes?
- 12 whole new potatoes or other small round potatoes
- 3 tablespoons olive oil
- Kosher salt (to taste)
- Black pepper (to taste)
- Chives, rosemary, or other herbs of choice (to taste)
- Preheat oven to 450 degrees F.
- Bring a pot of water to a boil. Add a generous amount of salt. Add potatoes and cook until 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, gently press down each potato until it slightly mashes, rotate the potato 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.
- Bake for 20 – 25 minutes until golden brown.