Crash hot potatoes are amazing. They are simple and easy to make, but they do require a little time and patience. Once you’ve tasted them, you will quickly realize they are SO WORTH IT!
Crash hot potatoes originated in Australia, or at least that’s how the story goes. That fact alone gives them a certain mystique and makes them sound intelligent and charming. They are all that, but they’re also a workhorse side dish. You can vary the seasonings and toppings so they will pair with whatever the “main dish du jour” happens to be!
Potatoes Impressive Enough For Company But Easy Enough For Week Nights
In this version, I dressed some little Yukon Gold potatoes very simply with garlic and Parmesan. This flavor profile makes them a good fit for almost any meat or chicken entree.
Boil the little spuds in salted water until you can pierce them easily with a skewer, then drain. Now drizzle a generous amount of olive oil on a sheet pan and plop the potatoes in a single layer.
Give each one a quick stomp with a potato masher or serving fork. Be sure to leave lots of craggy peaks to brown and get crispy. And do leave enough room, so the potatoes aren’t too crowded- that’s the secret to a perfect crash tater!
Crash Hot Potatoes Need A Generous Drizzle Of Olive Oil To Crisp Up Nicely
Season with garlic powder and Parmesan like I did, or change them up as the mood (or the main dish) strikes! It’s hard to go wrong with a humble spud; they are incredibly versatile little guys! They are YOUR potatoes! Use a different kind of cheese if you want. Drizzle melted butter on them in place of olive oil when baking them.
Slick trick: Try a classic herb like rosemary or dill instead of (or with!) the garlic. Or, try taco seasoning, and add Monterrey Jack cheese, salsa, and sour cream! Heck, this way, they could even be a fantastic main dish on a meatless Monday.
Why not use a dry salad dressing packet like Ranch, Greek, or Italian? This way, you can change the whole vibe! Just sayin’, these potatoes can be “dressed for success” no matter what the main dish is!
P.S. These are perfect with steak!
- 3 pounds small "new" potatoes
- 4-6 Tbsp olive oil
- Kosher salt to taste, generous
- Black pepper, coarse ground preferred. To taste, generous
- Garlic powder to taste, generous
- 3/4 cup fresh grated Parmesan
- 2 Tbsp parsley
- Boil potatoes with the skin on in salted water until easily pierced with a skewer. Drain.
- Generously drizzle olive oil on a sheet pan. Place whole potatoes on the pan and mash each one with a potato masher or a serving fork. Leave lots of peeks, and please don't crowd them!
- Drizzle with more olive oil. Add salt, pepper, and garlic powder.
- Bake on the top rack of the oven at 425 degrees for about 20 minutes or until tips begin to brown slightly. Bake time can take longer depending on the potatoes and your cook stove.
- Remove the pan from the oven, sprinkle the potatoes with Parmesan and parsley. Return to the oven for about 5 minutes or until the cheese melts and browns slightly.
Are you a family of spud lovers? You better believe we are! There are so many ways you can serve potatoes. You might also enjoy making these easy but impressive-looking Hasslebach potatoes!
Please share this post on your social media accounts like Facebook, Instagram, Twitter, and Pinterest if you enjoyed this recipe today. It would sure tickle me, and I’d be ever so grateful, thank you!
If you haven’t already, please check out my Facebook page, where I’ll be posting easy, delicious, and family-friendly recipes every week!