Forget everything you thought you knew about potatoes. While baked, fried, and mashed potatoes all have their place, there’s a revolutionary method that’s taking the culinary world by storm: crash hot potatoes. Imagine a potato that boasts the fluffy interior of a baked potato but with the addictive, crispy exterior of a french fry. That’s the magic of crash hot potatoes, and this recipe, inspired by the queen of home cooking herself, the Pioneer Woman, Ree Drummond, will guide you to potato perfection.
What Exactly Are Crash Hot Potatoes?
Crash hot potatoes are not your average spuds. Originating in Australia and popularized in the US thanks to food writers like Jill Dupleix and, notably, Ree Drummond, the Pioneer Woman, these potatoes are all about maximizing crispy surface area. They are essentially a gourmet upgrade to smashed potatoes. The process involves boiling small potatoes until tender, then gently “crashing” or smashing them before roasting them at high heat. This smashing technique is the key – it creates countless nooks and crannies that crisp up beautifully in the oven, delivering an unparalleled textural contrast.
GettyImages-695144670-rs.jpg
Alt text: Close up shot of golden brown crash hot potatoes seasoned with herbs on a baking sheet, showcasing their crispy and cracked texture.
Why This Pioneer Woman Inspired Crash Hot Potatoes Recipe is a Game Changer
This crash hot potatoes recipe, inspired by the Pioneer Woman, is set to become your new go-to side dish. Why? Because it’s incredibly versatile and easy to adapt with whatever potatoes you have on hand. No need for a specific type of potato, this method works wonders with almost any variety, making it a budget-friendly and accessible option for everyone. Whether you have baby reds, Yukon Golds, or even larger red potatoes, you can achieve crispy, golden perfection. The slight variations lie only in the boiling time, ensuring perfectly tender potatoes ready for smashing and roasting.
Mastering Crash Hot Potatoes: Any Potato, Any Time
The beauty of crash hot potatoes is their adaptability. Don’t be limited by potato type – embrace the variety! Here’s a handy guide to boiling times for different potatoes to ensure they are perfectly tender for smashing:
- Micro Potatoes (about 36): Boil for 7-10 minutes. Ideal for maximum crispiness per bite.
- Baby Red Potatoes (12-16): Boil for 12-17 minutes. Their thin skins crisp up beautifully.
- Baby Yukon Gold Potatoes (10-14): Boil for 20-25 minutes. Buttery and flavorful, Yukon Golds are a fantastic choice.
- Red Potatoes (about 6): Boil for 25-30 minutes. Earthy flavor and hold their shape well.
- Yukon Gold Potatoes (about 4): Boil for 30-35 minutes. Larger size means more fluffy interior to contrast with the crisp.
Pro Tip: The most accurate way to check for doneness is to pierce the largest potato with a sharp knife. If it slides in effortlessly, they are ready! Avoid undercooking, as this will make smashing difficult. Remember, the oven time is primarily for crisping, not cooking through.
Once boiled and drained, the process is straightforward. Simply toss the potatoes with oil on a baking sheet, smash them to your desired thickness (about ¾ to 1 inch is perfect), season generously, and roast in a scorching 500°F oven. This high heat is the secret weapon for achieving that signature crackly crust. While you can add garlic, cheese, or herbs, sometimes simple salt and pepper are all you need to let the potato’s natural flavor shine.
Start roasting the potatoes on the lower rack to develop a deeply golden base, then move them to the upper rack to crisp the smashed tops to golden perfection. Serve them hot and be prepared for rave reviews – and requests for seconds (and thirds!).
hot_potatoes-rs.jpg
Alt text: Overhead view of a serving platter filled with crash hot potatoes, highlighting their crispy edges and fluffy insides, ready to be served.
The Ultimate Crash Hot Potatoes Recipe (Pioneer Woman Inspired)
Serves: 4-6
Prep time: 10 minutes
Cook time: 30 minutes to 1 hour
Ingredients:
- 1 1/2 pounds baby Yukon Gold potatoes (or your preferred type, about 10-14 potatoes, 2 inches diameter)
- 2 tablespoons plus 3/4 teaspoon kosher salt, divided
- 3 tablespoons olive oil, divided
- 1/4 teaspoon freshly ground black pepper
- Optional garnish: Finely chopped fresh parsley leaves
Equipment
- Large saucepan
- Colander
- Rimmed baking sheet
- Measuring cup or drinking glass for smashing
Instructions:
- Prepare the Potatoes: Scrub the potatoes thoroughly and place them in a large saucepan. Cover with cold water by about an inch.
- Boil: Add 2 tablespoons of salt to the water, bring to a boil over high heat, then reduce heat to a simmer. Cook until potatoes are very tender and easily pierced with a knife (refer to boiling times above for different potato types), approximately 20-25 minutes for baby Yukon Golds.
- Drain and Cool Slightly: Drain the potatoes in a colander and return them to the empty pot to dry and cool slightly. Preheat oven to 500°F (260°C) and arrange oven racks to divide the oven into thirds. Drizzle a rimmed baking sheet with 2 tablespoons of olive oil.
- Smash the Potatoes: Once potatoes are cool enough to handle, transfer them to the oiled baking sheet and toss to coat in the oil. Use the bottom of a lightly greased drinking glass or measuring cup to press down on each potato until it splits open and flattens to about ¾ to 1 inch thick.
- Season and Roast: Drizzle the smashed potatoes with the remaining 1 tablespoon of olive oil. Season generously with the remaining 3/4 teaspoon salt and pepper.
- Roast to Crispy Perfection: Roast on the lower oven rack for about 10 minutes, until the bottoms are golden brown. Move the baking sheet to the higher rack and continue roasting for another 10-15 minutes, until the tops are also brown and wonderfully crispy.
- Serve: Serve immediately while hot and crispy. Garnish with fresh parsley if desired.
Recipe Notes:
- Make Ahead: Boiled potatoes can be refrigerated for up to 2 days before roasting.
- Leftovers: Store leftover crash hot potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to re-crisp.
Enjoy these incredible crash hot potatoes – a simple yet sensational side dish that will elevate any meal, Pioneer Woman style!
