She has this wonderful recipe for Crash Hot Potatoes...mine are just Crash. She offered a great starting point and I simplified and complicated it a little.
Crispy on the outside and smooth on the inside with a salt and herb kick in the pants, these potatoes are good.
Prep Time: 15 minutes Cook time: 35 minutes
- 10-15 Whole New Potatoes, if they are larger than a golf ball, cut them up
- 6 Tablespoons Olive Oil
- Kosher Salt
- Black Pepper
- Finely chopped Rosemary, Summer Savory or Thyme
- 6 cloves of minced garlic
- 1/2 cup grated Parmesan
Turn your oven up to 450 degrees.
Bring a pot of salted water to a boil. Add your potatoes and remove them when you can easily pierce them with a fork.
On a sheet pan, generously drizzle olive oil. Don't be stingy. Spread it around so your potatoes don't stick to the pan. Place your lovely tender potatoes on the cookie sheet in rows with space between.
With a potato masher, smash each little potato flat with one quick and gentle smash. Sprinkle the top of the potatoes with the kosher salt, black pepper and fresh herbs of choice. Drizzle olive oil horizontally and then vertically across the sheet pan. Some folks like to make them as individual little potato piles. I say, make them all friends.
Bake in a 450 degree oven for 20 minutes. Remove the sheet from the oven and sprinkle Parmesan and return to the oven for 5 more minutes.
In your serving dish, put your minced garlic cloves on the bottom of the dish. Remove your potatoes from the baking sheet and into your serving dish. Give it a light mix and a touch more Parmesan if you lean that way. Serve immediately.
Other possibilities: add red chili pepper flakes or bacon pieces at the end. My husband better not read that last recommendation or he will request it every night.