What kind of Potatoes should I use?
I love the flexibility of this recipe because you can really use any variety of small, round potato. I usually buy the little bags of red new potatoes. The little yellow potatoes are fantastic, too.
How to Cook the Potatoes
I just pop mine in simmering water until tender, but you can use an instant pot if you prefer, or steam them. You just want them fork tender.
Smash the Potatoes!
This is the best part. After the potatoes are tender, remove them from the water. I usually just strain them and then lay them out on a clean towel. Cover a baking sheet with oil- olive oil works great, but you can use an oil of choice. I don’t line my pan with foil because I’ve found they have a tendency to stick, and they also crisp better when directly on the pan. Place potatoes on the baking sheet and roll them around a little so they are coated with oil. Then take a clean glass, or a flat-bottomed measuring cup and smash them.
Bake the Potatoes
Once they are all smashed, drizzle or brush a little more oil on top of each one, sprinkle with salt and pepper and pop them into the oven to bake until they are golden brown and crisp on the edges. If you have a convection mode on your oven, I recommend using it to really brown the outside!
How to Serve Crash Hot Potatoes
Our favorite way to serve these is with homemade Buttermilk Ranch Dressing. But feel free to sprinkle fresh herbs on top at the end or give them a dollop of sour cream or even butter. You can press them down thin and bake them long so they are like giant french fries that you eat with your hands, or leave them a little thicker and eat with a knife and fork like a fancy baked potato. They make a great side dish for beef dishes, like our Pepperoncini Beef, or a simple steak.
