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Oct 21, 2010 02:47 PM

Crash Hot Potatoes - thanks JaneEYB

JaneEYB posted the link to this recipe on some COTM thread. Thanks JaneEYB for this great recipe.

As soon as I read the recipe, I was instantly intrigued and became a bit obsessed with cooking them. I've made them twice so far and it's a hit with C and me. The best is that I can just make enough potatoes for the two of us since these probably won't be as good, leftover.

Some little things I've noticed. You're supposed to boil the potatoes for 10-15 minutes until they are almost done. This is a bit trickly. The first time I made them, the potatoes were cooked. When I went to flatten them, they went flying (well, not really, but they came apart). The second time, I cooked it for about 10 minutes and they were fine, except for 1 potato that was a bit bigger and then I couldn't smoosh it down.

The other thing is that the author has you use a potato masher to smoosh it down. This didn't work for me because the potato started oozing up the masher. Instead, I used a wide bottom jam jar. This way, I could smoosh the potato down but it would keep it's shape.

FYI, if your potato breaks into many pieces, you can kind of glue them back together. Those bits get really crispy.

I used kosher salt, pepper, fresh chopped rosemary and thyme for seasonings. But, I think that these potatoes would take any flavor. Specifically, I've been thinking of making some cumin/cayenne ones or maybe just salt.

Lastly, I baked them at 500 degrees for about 25 minutes. The outside is crispy, the inside is soft and steamy. Seriously delicious.

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  1. The Pioneer Woman has had Crash Hot Potatoes on her site for quite a while. I have made them and they are fabulous. She also has great visuals and explinations as well.

    16 Replies
    1. re: boyzoma

      the one difference i noticed between the two is the use of fennel or caraway seeds in the OP's link - that would *definitely* work for me :)

      1. re: boyzoma

        And the pioneer woman cites to my cookbook author, Jill Dupleix. The bottom line is that these potatoes have endless possibilities and are easy to make.

        1. re: beetlebug

          Wow, beetlebug. I didn't catch that until you posted this. Thanks. Somehow I got drawn to the pix without getting that tidbit. (As my grandson's would say - Duh Oma.)

          1. re: boyzoma

            Pioneer Woman's pictures are really appealing. I've never been on her blog before, so thanks for the link.

            My potatoes don't smoosh down as nicely as hers. Now that I'm looking at her pics, maybe my boiled potatoes are a bit underdone. No matter. they still tasted great and I'm sure I'll be experimenting all winter long.

            1. re: beetlebug

              I don't use a masher either - I use a heavy drinking glass. Works just fine. I did my last batch with fresh rosemary since I had some growing. But you could use almost anything. As well, my last batch had one potato bigger than the others, so I just let it cook longer by itself since you bake them anyway to get crispy. Worked out fine. DH loves them and they are good leftover as well. DH likes to micro them at work to go with whatever else he takes for lunch.

              1. re: boyzoma

                Do the potatoes stay crisp post microwave?

                1. re: beetlebug

                  Since I have not had them microwaved, I asked DH. He said they were not as crispy, but they were still good.

                  1. re: beetlebug

                    No, they don't stay crispy. Sadly, they just become normal, soft potatoes --though seasoned deliciouisly-- after waving them.

                    We tried the Cook's Illustrated version of these from their "30 Minute Suppers" winter 2010 magazine that is on newstands right now. They call them "parmesan garlic potatoes" or something similar. They have you heat the oven, with baking sheet inside, to 500. Puncture the potatoes and wave them for about 10 minutes, then smash onto the heated baking sheet (that is greased with a little oil), sprinkle with parm and garlic and bake.

                    We LOVED these. Thanks Jane!


                    1. re: The Dairy Queen

                      The Parmesan and garlic sounds like a delicious combo. But how does one wave a potato? I dont quite understand those directions. I keep picturing the Von Trapp kids singing "so long, farewell..." to the potatoes.

                      1. re: beetlebug

                        It's rather dismissive, really, to just wave them off. :). But waving and singing farewell to them is rather sweet.

                        But, 10 mins or so in a microwave does wonders, especially if you're trying to do a 30-minute supper!

                        Very easy to smash. I useds a potato ricer to smash mine. Some potato came up through the slats in the ricer, but I just smooshed them back through the slats and everything worked just fine.


                        1. re: The Dairy Queen

                          Duh. Microwave. Clearly the coffee hasn't kicked in. Time for another cup.

                          1. re: beetlebug

                            No worries. This is a great application for the microwave!


                  2. re: boyzoma

                    Lately I've been using a fork in each hand instead of a masher because I felt they gave me more control - I'll be trying boyzoma's drinking glass tip next time - thanks.

                    1. re: Bryan Pepperseed

                      I've used forks and they work well. I probably wouldn't use a drinking glass, because I like how the bits that stick up get all brown and crunchy.

                      1. re: Chris VR

                        Agreed that the crispy bits are the best part. I do a quick smash with my potato masher, the go back with a fork and "rough up" the surface.

                  3. re: beetlebug

                    I found the recipe long ago on the PW site...I love her pics and the instructions are awesome. My potatoes always come out perfectly. I suspect you do need to boil them longer.

            2. Wow! Sort of like a potato tostone only baked. Can't wait to try it!

              1. I make these often. DH calls them "Stepped On Potatoes"! :-)
                Lately, I've been microwaving the potatoes instead of less pot to wash. It works fine.
                I usually just smash down on them with a tea towel and my hand. I like to use smallish new potatoes and bake them until they are quite crispy. I can't remember where I first saw this idea, but it was long before Pioneer Woman popularized them!

                1 Reply
                1. re: onrushpam

                  Add cheese & crumbled bacon. EVERYTHING is better with bacon.

                2. Made them for the first time last night and loved the ease and texture. Thought they were a little bland, though, so would add a little more oil and salt next time.

                  1. I had never heard of such a thing, and then they were in this month's Cooks Illustrated (or a variation of them) and now here. They said you can also just use another cookie sheet to smash down the whole lot instead of individually mashing down each one. (at least that's what I remember, I just took a quick look at it).