Tasty Tuesday: Crash Hot Potatoes

Whenever my friends and I have dinner parties, we each bring a dish. Nine times out of ten I am asked to bring a “starchy side.” Because I am the potato princess. I’m a decent cook (sometimes) but I have really perfected the art of cooking potatoes in every way imaginable. Also, we have some fairly picky eaters in our bunch, and potatoes are one of the few things everyone will eat happily.

My new favorite potato dish is an Australian delicacy called “Crash Hot Potatoes.” I adapted this from the Pioneer Woman’s recipe. It’s so easy, and it went over very well at last weekend’s picking party. And it’s a really good way to release anger or frustration, because you get to hit something and it’s ok.

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Crash Hot Potatoes

1 bag red new potatoes (not the teeny-tiny ones)
olive oil
Italian herb seasoning
Garlic powder
Salt
Pepper
Shredded cheese
Bacon pieces (optional)
Green onion (optional)
Sour cream (optional)

Scrub your spuds and boil them for 20 minutes. While that’s happening, get out a flat baking pan, and spray it with some nonstick cooking spray. Preheat oven to 400 degrees F. When the timer goes off, transfer the potatoes to the baking pan. If you have a potato masher, that would work for the next part. If you don’t have one, or if you want a more physical experience (for releasing frustrations), use something like a sturdy coffee mug, and smash the hell out of them. The object is to break them up into pieces. It doesn’t have to be pretty. The picture shows a neat assemblage of individually beaten potatoes. Mine almost always looks like one big crazy mess.

Drizzle olive oil over the potatoes in the pan. Sprinkle with Italian herb seasoning, garlic powder, salt, and pepper. Go ahead and be generous with the seasonings. Give them a good coating. Bake for 25 minutes.

They’re pretty good just on their own at this point. But if you really want to spruce them up, you can add the cheese and/or bacon pieces and/or green onion. Or you could leave it off and serve them with that stuff as optional add-ons for the picky people. If you do add it at this point, pop them back into the oven for about 5 more minutes, so the cheese gets melty and the bottoms crisp up some more. When they are nice and golden and crispy and bubbling, take them out and let them sit for a few minutes before transferring to a serving dish. Serve with sour cream (or not). Makes enough for 5-6 people.

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4 Comments

  1. Jenny said,

    January 6, 2009 at 6:22 pm

    Picky eaters??? Who could THAT be?

    Also, I love that you’re the “potato princess.” Ha!

  2. meggitymegs said,

    January 6, 2009 at 6:43 pm

    I thought you would appreciate that.

  3. Elizabeth said,

    January 7, 2009 at 2:10 pm

    Delicious!!! I´ll try to cook these potatoes 🙂

  4. Aaron said,

    January 14, 2009 at 4:29 am

    Megs, ask Jenny to get you Meryl’s recipe for ‘smashed potatoes’. She brought them to New YEars this year and they were to DIE for.


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