HOT POTATOES RECIPE RECIPES

Name: Crash Hot Potatoes
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Ingredients: 12 small yellow potatoes; Kosher salt; 3 tablespoons olive oil; Fresh ground black pepper

CRASH HOT POTATOES RECIPE | REE DRUMMOND | FOOD NETWORK

Crash Hot Potatoes Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 40 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

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!

CRASH HOT POTATOES RECIPE - HOW TO MAKE CRISPY SMASHED ...

Crash Hot Potatoes Recipe - How to Make Crispy Smashed ... image

Coming from Australia, these crash hot potatoes are a twist on the tired old baked potato, and they are a perfect combination of flavorful, crispy, and simple.

Provided by Ree Drummond

Categories main dish side dish

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 6

Ingredients

12 whole new potatoes (or other small round potatoes)
3 tbsp. olive oil
Kosher salt, to taste
Black pepper, to taste
Rosemary (or other herbs of choice), to taste
Parmesan, finely grated

Steps:

Preheat the oven to 450 degrees.
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes. Rotate the potato masher 90 degrees and mash again, pushing out the excess. Drizzle the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.) Add grated Parmesan.
Bake in a 450 degree oven for 20-25 minutes until golden brown and sizzling.

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1. Preheat the oven to 190ºC/375ºF/gas 5.
2. Peel the potatoes, cutting any larger ones so they’re all an even-size – twice the size of a squash ball is about right.
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4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super-crisp later on.
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6. Toss the potatoes in the fat (you could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop in the fridge or in a cool place until needed), then roast for 30 minutes, or until lightly golden and three quarters cooked.
7. Now’s the time for my trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
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10. Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in!

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