Name a more versatile ingredient than potatoes, I’ll wait. They can be the main or the side and can take on a whole host of yummy flavors depending on what they’re paired with. But, in this recipe for crash hot potatoes the potatoes themselves are the main stars of the show, seasoned to perfection and flavored with just a bit of fresh rosemary.
To begin making these potatoes you’ll need to boil some small taters in heavily salted water. This is the first step to ensuring that they’re packed with flavor. And while they’re boiling you’ll need to bring the oven up to a scorching 500˚F. This is so that they can get nice and crispy on the outside.
Once the spuds are cooked use a metal measuring cup or glass to smash them, then coat in olive oil and bake. The second cooking ensures that they are fall-apart-tender on the inside, while getting golden brown on the outside.
The final step is to add some chopped fresh rosemary, but if that’s not your favorite you can use parsley, chives, or thyme instead. I could even see cilantro working well here depending on the rest of the meal.
This is a simple way to make elegant potatoes that taste out of this world. It’s hard to go wrong with potatoes, but it’s also not hard to make them even tastier by using a new technique. Serve these alongside your protein of choice and a veggie and you’ve got dinner done and dusted.
Crash Hot Potatoes
15m prep time
35m cook time
- 1 1/2 lbs baby Yukon gold potatoes, unpeeled
- 3/4 tablespoon salt, plus extra for boiling
- 3 tablespoons olive oil, divided
- 1/4 teaspoon black pepper
- 1 teaspoon freshly chopped parsley or rosemary leaves
- Boil potatoes in heavily salted water for 10 minutes or until fork tender. While potatoes cook preheat oven to 500˚F.
- When potatoes are cooked drain them and place on baking sheet. Using a 1 cup metal measuring cup smash each potato until they are around 3/4" thick. Drizzle with olive oil and gently move the potatoes around to coat them in olive oil. Season with salt and pepper. Place baking sheet on lowest rack and bake for 10 minutes.
- Move to highest rack and bake for an additional 10-15 minute or until golden brown. Garnish with chopped herbs to serve.
Recipe adapted from The Kitchn.