Crash Hot Potatoes

"Taken from Chef Jill Dupleix's recipe online."
Crash Hot Potatoes created by gailanng
Ready In:



  • Heat oven to 230degC (459degF).
  • Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
  • 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.
  • Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
  • Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.
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"Hi I’m Glen and I live in Sydney with my wonderful husband Ross. We have eight beautiful grandchildren, two of them live near us in Sydney, two live in Western Australia, two more live in Queensland and another two in northern NSW. I can't imagine how I ever managed before I found Zaar - I use it regularly to plan meals and find new and interesting recipes and most important of all to keep track of our family favourites. <embed type="application/x-shockwave-flash" wmode="transparent" src="" height="240" width="360"></embed> The photos are of our beautiful grandchildren. <embed type="application/x-shockwave-flash" wmode="transparent" src="" height="360" width="360"></embed> <a href="" target="_blank"><img src="" border="0" alt="Photobucket - Video and Image Hosting"></a> <img src="" border="0" alt="Photobucket - Video and Image Hosting">"

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  1. TheDancingCook
    Very good! I found some baby-baby red potatoes at a produce shop last week and was looking for something new to do with them and found this. I boiled them until I could pierce with a fork...drained and kept in pot (off heat) and added the olive oil and seasonings to coat. I then poured the coated taters on a baking stone and drizzled remaining pot oil and seasonings over them. Put on top shelf of oven, baked at 475 degrees for 30 minutes. They came out perfectly crisp and crunchy on outside, soft inside and flavorful all around. Will make again!
  2. Texas Wine Girl
    I made these for the second time yesterday and they were very good both times. I used a glass to smash them, added the olive oil and seasoning, and then used parchment paper. They were nice and crispy. Yum!
  3. Diana Adcock
    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.<br/>I won't worry about working this into my dinner rotation as my DH is doing that for me-LOL! Thanks for posting! Di ;-)
  4. Recipe Reader
    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!
    How could I have forgotten to rate this?! The potatoes were a crowd favorite for our New Year's Eve lunch with the in laws. See menu here: Menu #43490 I used medium/uniform sized red, Yukon and blue potatoes and fresh rosemary from the garden. Love this recipe! Added to my Best of 2011 list! Thank you!

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