Prep 20 mins
Cook 25 mins
Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content.
- Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
- Drizzle sheet pan generously with olive oil.
- Place tender potatoes on sheet pan, leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
- Brush tops of mashed potatoes with olive oil.
- Sprinkle with salt, pepper and herbs.
- Bake in 450 degree oven for 20-25 minutes or until golden brown.
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!