Crash Hot Potatoes
Crash Hot Potatoes are the ultimate crowd-pleasing side dish, combining crispy edges, fluffy centers, and bold seasoning for a totally irresistible bite. This easy-to-make recipe takes simple small potatoes, like Yukon Golds or red potatoes, and transforms them into a golden, crunchy masterpiece by smashing and roasting them to perfection. Drizzled with olive oil, seasoned with garlic powder, kosher salt, pepper, and fragrant rosemary, and optionally topped with nutty Parmesan cheese, these potatoes boast big flavor with minimal effort. Ready in under an hour, they’re perfect for weeknight dinners, holiday feasts, or any occasion that calls for a deliciously savory side. Serve these crispy smashed potatoes fresh out of the oven for maximum crunch and pair them with your favorite mains for an unforgettable meal.
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Recipe Information
Ingredients
- 1.5 pounds small potatoes (e.g., Yukon Gold or red potatoes)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 tablespoon fresh rosemary (or any fresh herbs of choice)
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper or foil.
Place the potatoes into a large pot filled with cold, salted water. Bring to a boil, then simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and allow them to cool slightly for a couple of minutes.
Transfer the potatoes to the prepared baking sheet, spacing them evenly apart.
Using the bottom of a glass, a potato masher, or a large fork, gently press down on each potato to flatten it to about 1/2-inch thick, being careful not to break them apart completely.
Drizzle the olive oil over the flattened potatoes, ensuring they are evenly coated.
Sprinkle the potatoes with kosher salt, black pepper, and garlic powder. For added flavor, you can also sprinkle your fresh rosemary or desired fresh herbs on top.
If using Parmesan cheese, evenly scatter the grated cheese over the potatoes at this stage.
Bake the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy around the edges.
Remove from the oven and garnish with additional fresh herbs, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 4.6 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
