Australian Crash Hot Potatoes Recipes

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CRASH HOT POTATOES



Crash Hot Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper

Steps:

  • 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!

AUSTRALIAN CRASH HOT POTATOES



Australian Crash Hot Potatoes image

Smashed potato cakes - crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness.

Provided by DrSkank

Categories     Mashed Potatoes

Time 50m

Yield 8 Cakes, 4 serving(s)

Number Of Ingredients 7

8 baby red potatoes
olive oil
garlic
salt
pepper
fresh herb
parmesan cheese

Steps:

  • Microwave, boil or bake baby potatoes until fork tender.
  • Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie).
  • Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each.
  • Top with grated Parmesan cheese.
  • Bake for 20 minutes.

Nutrition Facts : Calories 261.8, Fat 0.3, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 59.4, Fiber 7.5, Sugar 2.6, Protein 6.9

LOADED CRASH HOTS



Loaded Crash Hots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

6 small yellow potatoes
Kosher salt
5 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
2 slices thick-cut bacon
1/3 cup shredded Cheddar
2 tablespoons sour cream
1 teaspoon chopped fresh chives

Steps:

  • Boil the potatoes in lightly salted water in a medium saucepan over medium heat until fork-tender, about 12 minutes. Drain and dry the potatoes completely.
  • Preheat the oven to 475 degrees F.
  • Place the potatoes on a baking sheet. Brush a potato masher with olive oil, then gently press down to smash a potato. Rotate the masher ninety degrees and press down again to create a crisscross pattern on top of the potato. (The top of the potato should have jagged edges.) Repeat with the remaining potatoes. Brush the tops of the potatoes with the remaining oil. Sprinkle with a generous pinch of salt and the pepper. Bake until golden brown and crisp, about 15 minutes.
  • Meanwhile, cook the bacon in a skillet over medium heat, flipping as needed, until crisp, about 12 minutes. Set aside.
  • Remove the potatoes from the oven and immediately sprinkle the cheese on each, letting it melt slightly. Transfer the potatoes to a platter and top with a touch of sour cream. Crumble the bacon and distribute over the potatoes. Sprinkle over the chives and serve.

CRASH HOT POTATOES



Crash Hot Potatoes image

Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content.

Provided by Lakerdog2

Categories     Potato

Time 45m

Yield 8 potatoes, 4 serving(s)

Number Of Ingredients 5

8 new potatoes (or any small potatoes)
olive oil, for drizzling
kosher salt, to taste
black pepper, to taste
rosemary (or any desired herb)

Steps:

  • Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
  • Drizzle sheet pan generously with olive oil.
  • Place tender potatoes on sheet pan, leaving plenty of room between each potato.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
  • Brush tops of mashed potatoes with olive oil.
  • Sprinkle with salt, pepper and herbs.
  • Bake in 450 degree oven for 20-25 minutes or until golden brown.

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