Crash Hot Potatoes

Published July 26, 2012 by jenmatteson

I’ve seen these several times around the cooking blog world, but I am just now getting around to trying them.  Don’t get me wrong; upon first glance, they look amazing.  It’s just that we don’t eat a whole lot of potatoes in our house, so there hasn’t been an opportune time to try them.

For my birthday, Momma Marsha gave me about 2 lbs of purple potatoes.  If you recall, I was on the prowel for them earlier in the year for my two-tone potato salad.  If I remember correctly, I think she picked them up at the farmer’s market.  Anyway, this was a great time to finally try the infamous crash hot potatoes.

So many of my WC ladies have made these, and I’m not sure where the recipe originated from.  Pioneer Woman’s site came up top of my Google search, but she attributes the original recipe to Jill Dupleix.  I used dill as my herb, though I had rosemary too, and it was difficult deciding between the two!

The potatoes were great.  They had a nice crisp outside and soft inside.  I loved the addition of dill; I still have leftover potatoes and rosemary, so I see those in my future very soon!  These are super easy, and would be really fun for entertaining.  You could boil the potatoes, smash and season them, and then just put them in the oven 15-20 minutes before serving dinner.  Brilliant!

Crash Hot Potatoes

Source: Adapted from Jill Dupleix
Servings: 4


12-16 small potatoes
olive oil
kosher salt to taste
pepper to taste
1-2 tsp herbs, chopped (I used dill)


1. Cover potatoes with water in medium saucepan.  Generously salt.  Bring potatoes to a boil and cook until fork tender, about 15 minutes.

2.  Preheat oven to 450 degrees.  Line baking pan with foil and drizzle with olive oil.  Space potatoes out on foil and gently mash with potato masher.  Turn 90 degrees and mash again.

3. Season potatoes with kosher salt, pepper, and herbs.  Bake for 15 minutes, or until skins become crisp and potatoes are golden brown.

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