Crash Hot Potatoes

Crash Hot Potatoes ~

A simple and savory, fun and tasty, alternative to traditional baked potatoes!

Try serving this easy and flavorful side dish with Grilled Polenta, Chickpea Burgers, or BBQ Tofu.

Crash Hot Potatoes Recipe

This recipe goes by many names – smashed potatoes, crash potatoes, crash hot potatoes. Whatever you call them, it all means the same thing – perfectly seasoned, soft on the inside, and lightly crisp on the outside, bites of potato deliciousness.

I like this recipe for its simplicity and versatility. It’s basically potatoes and whatever herbs and seasonings suit your taste. That’s it. And the potatoes are so good I could eat them all by themselves!

Ingredients for Crash Hot Potatoes

• 12 red potatoes
• 6 tablespoons olive oil, divided
• 1 tablespoon garlic, minced
• 1 tablespoon parsley, chopped
• Salt, to taste
• Ground black pepper, to taste

Ingredient Notes

• Potatoes: For this recipe, I like to use red potatoes, also known as new potatoes, but any variety of small to medium round potatoes will work just fine.
  Parsley: Freshly chopped rosemary, thyme, or chives can also be used to add a touch of earthiness to this dish.
  Salt: If you’re feeling extra, try swapping regular salt for seasoned salts, such as Old Bay, truffle-infused, or a chili salt blend.

How to Make Crash Hot Potatoes

STEP ONE: Preheat the oven to 450°F.

STEP TWO: Place potatoes in a large pot. Fill the pot with water to cover by 1-inch. Salt the water. Bring to a boil and cook 10-15 minutes, or until the potatoes are fork-tender. The exact time will vary depending on the size of your potatoes. Drain the potatoes and set them aside.

STEP THREE: Line a rimmed baking sheet with foil and drizzle with 3 tablespoons of olive oil. Transfer the potatoes to the cooking sheet, allowing space between each.

STEP FOUR: Using a potato masher or metal spatula carefully press each potato until the skin cracks and the potato breaks open. Rotate your masher halfway and press again, replacing any chunks of potato that may fall out during the process.

STEP FIVE: Drizzle with the remaining 3 tablespoons of olive oil. Sprinkle with your garlic, parsley, salt, and pepper.

STEP SIX: Bake for 20 minutes, or until lightly golden, and serve hot.

More Potato Recipes You’ll Love!

• Grilled Potato Skewers
• Roasted Sweet Potato Hash
• Whole Grain Mustard Mashed Potatoes
• Potato Tacos (Tacos de Papa)
• Crockpot Cheesy Potatoes
  

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Crash Hot Potatoes

A simple and savory, fun and tasty, alternative to traditional baked potatoes. Perfect for the holidays!

5 from 16 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: dairy free, mashed potatoes, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 424kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 12 red potatoes
• 6 tablespoons olive oil divided
• 1 tablespoon garlic minced
• 1 tablespoon parsley chopped
• Salt to taste
• Ground black pepper to taste

Instructions

• Preheat the oven to 450°F.
• Place potatoes in a large pot. Fill the pot with water to cover by 1-inch. Salt the water. Bring to a boil and cook 10-15 minutes, or until the potatoes are fork-tender. The exact time will vary depending on the size of your potatoes. Drain the potatoes and set them aside.
• Line a rimmed baking sheet with foil and drizzle with 3 tablespoons of olive oil. Transfer the potatoes to the cooking sheet, allowing space between each.
• Using a potato masher or metal spatula carefully press each potato until the skin cracks and the potato breaks open. Rotate your masher halfway and press again, replacing any chunks of potato that may fall out during the process.
• Drizzle with the remaining 3 tablespoons of olive oil. Sprinkle with your garlic, parsley, salt, and pepper.
• Bake for 20 minutes, or until lightly golden, and serve hot.

Nutrition

Calories: 424kcal | Carbohydrates: 68g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 78mg | Potassium: 1947mg | Fiber: 7g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 38mg | Calcium: 46mg | Iron: 3mg

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!