Feb 24 2014
The chances are good that you’ve either made these before, or that you’ve eaten them somewhere out before. My mom had been making them for quite awhile before I saw Ree Drummond make them on her show The Pioneer Woman on Food Network, even though I didn’t know it. It was Ree however that explained to me that these potatoes are considered the standard in Australia, and it’s in Sydney, Australia that they’re called “Crash Hot Potatoes.” So if you’ve made them before, now at least you know a little bit of the history behind them. And if you haven’t, now you know how!
1 bag new potatoes, or small red potatoes $3.99
3 tablespoons olive oil $0.09
1/2 cup chopped fresh basil, or other herbs $1.50
Total cost $5.60
Cost per serving $1.40
1.) Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
2.) Scrub potatoes and place them in a large pot of salted water. Bring to a boil and cook for about 15 minutes, just until the potatoes are fork tender.
3.) Drain potatoes and leave in colander.
4.) One by one, place potatoes on the baking sheet. Mash down slightly with a potato masher, so that the potatoes are flat. You can use a fork to press the potatoes, but you’ll get more surface area – and therefore more crispy edges – if you use the masher. Repeat with remaining potatoes.
5.) Drizzle olive oil over top of the potatoes and generously season with salt and pepper.
6.) Place potatoes in the oven and bake for about 25 minutes, until they’re golden brown and the outsides are super crispy. Remove from oven and sprinkle fresh herbs over top.
7.) Serve and enjoy!