Mid-terms are upon us! Can you feel it in the air? I sure as hell can! I’m trying to remain calm, though, and think about how I’ve only got NINE weeks of school left until I’ve got that coveted bachelor’s degree. That’s it! Just nine weeks! I can hardly believe it, and when I think about it, it’s not that bad after all. I’ve just got to keep pushing.
This is my first attempt at what I’m sure will be a regular side-dish in my house as soon as I perfect it. I’ve seen recipes for “crash hot” potatoes everywhere in the blogosphere, but I never thought to make them myself. I finally got some red potatoes from the grocery store and decided that it was time to give them a go. I only had one problem, though: I didn’t have a potato masher! This tool is apparently essential to perfect smashing the potatoes down in the flat-but-not-too-flat shape that you want. I smashed mine with a fork, and while it worked, the potatoes weren’t quite smashed enough and some of them fell apart because of the awkwardness of the fork. Next time I may use a mallet and attempt to apply just the right amount of force; I’ll let you know how it goes! Either way, these potatoes were absolutely delicious and a great way to change up the way you make potatoes. The inside is soft and buttery, while the outside is crisp and slightly crunchy. You can top them with cheese, sour cream, bacon…the possibilities are endless! Kramer fell in love at the first site of these, and I know you will too.
Your ingredients. Sorry for the blurry picture! I must have been really excited to make these potatoes.
Put your potatoes in a pot and fill with enough water to cover. Pour in about a few teaspoons of salt and bring to a boil. Let boil for about 20 minutes, until fork tender (not too tender, though).
Remove the potatoes from the water when they’re ready and place on a greased and/or lined baking sheet. Smash carefully with the back of a fork, a mallet, or, if you’re so lucky to have one, a potato masher. You just want to smash them halfway, so they’re “smooshed” looking. Brush lightly with olive oil, then sprinkle with salt, pepper, rosemary, and thyme. Bake at 450 degrees F for about 15 minutes, until golden and crispy.
Top with cheddar cheese, sour cream, bacon…whatever you like!
- 6 medium red potatoes
- 6 teaspoons olive oil
- 3 teaspoons kosher salt + another 1½ teaspoons kosher salt
- 6 pinches ground black pepper
- 6 pinches dried thyme
- 6 pinches dried rosemary
- cheddar cheese, sour cream, bacon, etc. (for topping)
- Scrub your potatoes well. Place them in a pot and pour in enough water to cover. Sprinkle in 3 teaspoons of salt and bring to a boil. Let boil for 15-20 minutes, until fork tender.
- Remove your potatoes from the water and preheat your oven to 450 degrees F. Place the potatoes on a lined and/or greased baking sheet, and with the back of a fork, a mallet, or a potato masher, gently press down on the potatoes to "smoosh" them just a bit, then turn the potatoes about 90 degrees and do it again. Be careful not to cut the potatoes in half, especially if you're using a fork.
- Brush each potato with a teaspoon of olive oil, then sprinkle with ¼ teaspoon of kosher salt, a pinch of black pepper, a pinch of thyme, and a pinch of rosemary. Place in the oven for 15-20 minutes, until golden and crispy. Top with whatever you like and enjoy!