Ree Drummond, the Pioneer Woman, has popularized a truly delightful and simple side dish: Crash Hot Potatoes. While Ree herself gives credit to Australian food writer Jill Dupleix for the original concept, the Pioneer Woman’s version has become a sensation in American kitchens. These aren’t just any potatoes; they offer a unique texture combination that’s hard to resist. Imagine the satisfying crispiness of a french fry or potato chip on the outside, giving way to a soft, fluffy, and creamy potato interior. Perfect as a side for almost any meal, our family especially loves them smashed thin and extra crispy – so much so, you can eat them with your fingers! After sharing a quick glimpse of these on my Instagram stories, the recipe requests flooded my DMs. So, to make it easily accessible for everyone, I’m sharing my go-to recipe for Crash Hot Potatoes right here. And if you’re feeling adventurous, don’t miss Kate’s amazing Cheesy Pesto Crash Hot Potatoes variation, you can find that recipe here.
Crash Hot Potatoes
Choosing the Best Potatoes for Hot Crash Potatoes Pioneer Woman Style
One of the great things about this Crash Hot Potatoes recipe is its versatility when it comes to potato types. You can really use any small, round potato variety you prefer. My personal favorites are the small bags of red new potatoes, they hold their shape well and crisp up beautifully. However, little yellow potatoes are also an excellent choice, offering a slightly creamier texture. Feel free to experiment and find your perfect potato for this Pioneer Woman inspired dish!
red potatoes
Perfectly Cooking Potatoes for Crash Hot Perfection
The first step to achieving perfect Crash Hot Potatoes is to cook the potatoes until they are fork-tender. I typically opt for simmering them in water on the stovetop until they reach the desired tenderness. This method is straightforward and reliable. However, if you’re short on time or prefer alternative cooking methods, an Instant Pot works wonderfully to quickly cook the potatoes. Steaming is another great option that helps retain more of the potatoes’ nutrients. Regardless of your chosen method, the key is to ensure the potatoes are tender enough to smash but not so overcooked that they become mushy.
The Fun Part: Smashing Your Potatoes!
Now for the most satisfying part of making Crash Hot Potatoes – smashing them! Once your potatoes are cooked and tender, carefully remove them from the cooking water. I usually drain them thoroughly and then spread them out on a clean kitchen towel to allow excess moisture to evaporate. While the potatoes are drying slightly, prepare your baking sheet. Generously coat a baking sheet with your choice of oil – olive oil is my go-to for its flavor and health benefits, but you can use any cooking oil you have on hand. I’ve found that skipping the foil lining and placing the potatoes directly on the oiled baking sheet is crucial for achieving maximum crispiness; they tend to stick to foil and don’t brown as effectively.
Place the slightly dried potatoes onto the oiled baking sheet and roll them around to ensure they are nicely coated with oil. Then, using a clean, flat-bottomed glass or measuring cup, gently but firmly smash each potato. Aim for a thickness that will allow them to crisp up nicely in the oven.
smashed potatoes
Baking Your Crash Hot Potatoes to Golden Crispiness
With all your potatoes smashed, the final step before enjoying these delicious treats is baking them to golden, crispy perfection. Drizzle or brush a bit more oil over the tops of the smashed potatoes. This extra oil helps them to become wonderfully crispy. Season generously with kosher salt and freshly ground black pepper – don’t be shy with the seasoning, as it really enhances the flavor. Pop the baking sheet into a preheated oven and bake until the Crash Hot Potatoes are beautifully golden brown and crispy around the edges. If your oven has a convection setting, I highly recommend using it! Convection heat circulates air more evenly, resulting in extra crispy outsides that are simply irresistible.
Cooked crash hot potatoes
Serving Suggestions for Pioneer Woman Crash Hot Potatoes
There are endless ways to enjoy these addictive Crash Hot Potatoes. Our absolute favorite way to serve them is alongside homemade Buttermilk Ranch Dressing for dipping – the creamy coolness of the ranch is the perfect complement to the crispy, savory potatoes. For added flavor and visual appeal, consider sprinkling fresh herbs like parsley, chives, or rosemary over the top just before serving. A dollop of sour cream or even a pat of butter melting over the hot potatoes is also incredibly delicious. Depending on how thin you smash them and how long you bake them, you can create different textures. For a giant french fry experience, smash them thinner and bake longer to achieve maximum crispiness – perfect for handheld snacking. Alternatively, leave them a bit thicker for a more substantial, baked potato-like side that you can enjoy with a knife and fork. Crash Hot Potatoes are a fantastic side dish for a wide variety of main courses. They pair wonderfully with beef dishes like our flavorful Pepperoncini Beef or a classic, simple steak.
Crash Hot Potatoes
Crash Hot Potatoes Recipe: Crispy, Creamy, and Irresistible
These boiled, smashed, and then baked potatoes are a revelation! Boasting a delightful crispy exterior and a fluffy, creamy interior, they are fun as a side dish, or even as a snack all on their own!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 4-6 servings
Ingredients
- 1 1/2 lbs baby/small red or yellow potatoes
- 3-4 tablespoons olive oil
- Kosher salt
- Black pepper
Equipment
- Large pot
- Baking sheet
- Glass or measuring cup for smashing
Instructions
- Preheat oven to 475 degrees F (245 degrees C).
- Boil, steam, or pressure cook potatoes until fork tender. Drain and then lay on a clean towel to dry slightly.
- Drizzle a rimmed baking sheet generously with oil (2-3 tablespoons) and place potatoes on it. Roll them around a bit to coat with oil and then distribute them evenly around the pan.
- Use the bottom of a sturdy drinking glass or measuring cup to smash each potato to your desired thickness. Tip: To prevent sticking, spray the glass with non-stick spray or brush with oil occasionally.
- Drizzle the tops of the potatoes with more oil and sprinkle generously with kosher salt and pepper.
- Bake for approximately 20-25 minutes or until crispy golden brown on the outside. Thicker/larger potatoes will take longer, and thinner/smaller ones will cook more quickly. Use convection mode for extra crispiness if available.
- Serve hot and enjoy alone or with your favorite dipping sauce like Buttermilk Ranch Dressing.
Author: Sara Wells
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