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I haven't lost 10 pounds, learned French or become more interesting, but I'm very good at making Crash Hot Potatoes.
These are flavorful, crispy little morsels that everyone in my house loved. I also used the bottom of a glass to smash the potatoes. Used dried rosemary as the herb and served them with Pioneer Woman's Marlboro Man’s Favorite Sandwich with the sauce doubled so I could spoon a little bit over the taters. DELICIOUS meal courtesy of Ree Drummond!
These are so good! I love how the outside is crispy and a bit salty and the inside is tender. I made these as written. I loved the rosemary flavor. I think many other herbs would work just as well. Thanx for sharing!
Made for DH last evening along with Pork Chop Casserole - one of the best meals I've made in a very long time, according to DH - I used fingerling potatoes and followed the recipe as written, love the rosemary flavor on the potatoes - DH like the flavor & crispiness of the potatoes alone and with the gravy from the casserole. Will be making these again - thank you for posting Lakerdog2.
Loved this, I brushed them with a sprig of rosemary repeatedly, awesome. thank you for posting!
So yummy! I used yukon gold potatoes and Italian seasoning and these turned out so delicious - crispy and creamy at the same time! Use a gentle hand if you squash these with the bottom of the glass. I got a little carried away with some, and the less squashed ones were prettier - though no more tasty!
This side dish was served for our New Year's Eve lunch with meatloaf and was very much enjoyed by all. Easy to make, delicious and colorful on the plate because I used red, Yukon and blue potatoes. Fresh rosemary from the garden, too. A glass was used to smash the potatoes and it worked perfectly. You can view my menu here: Menu #43490 Thanks for posting!
Great side dish for our prime rib. Easy to do and good. I did use some of the prime rib seasoning also on the potatoes.
Very good. I forgot to salt the water, but the salt before roasting was enough; I just used sea salt and pepper. The skins crisped nicely, esp. considering I wasn't able to cook them at the full temp, having a meatloaf in there at the same time that I didn't want to burn. My dh didn't think they tasted any different than plain roasted potatoes; I'd say we haven't had them often enough to compare.
This is my family's absolute favorite side dish. Often, when I make it, they'll forget about the entree and just make these their meal.