Australian Crash Hot Potatoes Recipes

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AUSTRALIAN CRASH HOT POTATOES



Australian Crash Hot Potatoes image

Smashed potato cakes - crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness.

Provided by DrSkank

Categories     Mashed Potatoes

Time 50m

Yield 8 Cakes, 4 serving(s)

Number Of Ingredients 7

8 baby red potatoes
olive oil
garlic
salt
pepper
fresh herb
parmesan cheese

Steps:

  • Microwave, boil or bake baby potatoes until fork tender.
  • Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie).
  • Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each.
  • Top with grated Parmesan cheese.
  • Bake for 20 minutes.

Nutrition Facts : Calories 261.8, Fat 0.3, SaturatedFat 0.1, Sodium 20.4, Carbohydrate 59.4, Fiber 7.5, Sugar 2.6, Protein 6.9

CRASH HOT POTATOES



Crash Hot Potatoes image

Courtesy of Pioneer Woman, who got the recipe courtesy of Trish! I have made these several times now and the most important thing is to be sure to boil your potatoes all the way so they smash easily. I recently tried them using Golden Baby Dutch potatoes and they were absolutely delicious. Baby Dutch potatoes are super super creamy, so if you don't like that texture, I wouldn't recommend them. They are yummy using red potatoes too. You can't go wrong with this one! I also use olive oil spray on the tops rather than drizzling, just to cut down the fat content.

Provided by Lakerdog2

Categories     Potato

Time 45m

Yield 8 potatoes, 4 serving(s)

Number Of Ingredients 5

8 new potatoes (or any small potatoes)
olive oil, for drizzling
kosher salt, to taste
black pepper, to taste
rosemary (or any desired herb)

Steps:

  • Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
  • Drizzle sheet pan generously with olive oil.
  • Place tender potatoes on sheet pan, leaving plenty of room between each potato.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
  • Brush tops of mashed potatoes with olive oil.
  • Sprinkle with salt, pepper and herbs.
  • Bake in 450 degree oven for 20-25 minutes or until golden brown.

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