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    You are in: Home / Recipes / Crash Hot Potatoes Recipe
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    Crash Hot Potatoes

    Crash Hot Potatoes. Photo by gailanng

    1/5 Photos of Crash Hot Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Ninna's Note:

    Taken from Chef Jill Dupleix's recipe online.

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    Units: US | Metric


    1. 1
      Heat oven to 230degC (459degF).
    2. 2
      Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
    3. 3
      Drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter.
    4. 4
      Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
    5. 5
      Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.

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    Ratings & Reviews:

    • on February 17, 2011


      These are very good potatoes, and easy to make. After boiling, I tossed them in a bowl with the olive oil and the seasonings. Then I put them on the cookie sheet and smashed them with a glass. I drizzled the potatoes with any remaining oil and seasonings from the bowl. Very tasty! I look forward to making these again and again!

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    • on May 22, 2011


      Really, really good. I boiled my baby reds in chicken stock, saving the stock for part 3. Part 2 I used a glass to mash, brushed with olive oil & sprinkled on sea salt, pepper and smoked paprika. I finished them off in a hot cast iron skillet with olive oil and a pat of butter. I removed the crispy potatoes, added some of the leftover stock and reduced a bit-that I drizzled over the potatoes.
      I won't worry about working this into my dinner rotation as my DH is doing that for me-LOL! Thanks for posting! Di ;-)

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    • on July 12, 2010


      What a gem of a recipe!!! WOW! I used the baby reds and appreciated the hint from Chicagoland Chef to boil them ahead of time. I forgot to brush the olive oil on them BEFORE I smashed them -- a step I will definitely do next time. I found the smooth bottom of a glass worked much better than the potato masher. I lined my pan with the non-stick foil, brushed with the olive oil, sprinkled with the sea salt and pepper -- and some fresh thyme. I used 440 as my oven temp, placed the baking sheet on the highest rack in the oven and baked for 25-30 minutes. They were heaven! We did 16 potatoes and between the two of us ate 12 of them (I could finished them off in a heartbeat -- but decided to save them for MY breakfast this morning! This is a blue ribbon recipe!!!

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    Read All Reviews (28)


    Nutritional Facts for Crash Hot Potatoes

    Serving Size: 1 (685 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 499.3
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 690.2 mg
    Total Carbohydrate 106.9 g
    Dietary Fiber 16.3 g
    Sugars 7.8 g
    Protein 11.4 g

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