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Pioneer Woman Crash Hot Potatoes

Pioneer Woman Crash Hot Potatoes - recipe card
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These crash hot potatoes are crispy on the outside, fluffy on the inside, and packed with buttery, savory flavor. Boiled baby potatoes are gently smashed, brushed with garlic-herb butter, and roasted until golden and crunchy at the edges.

Ingredients

Scale
  • 1.5 lb baby Yukon Gold or red potatoes
  • 2 tbsp olive oil
  • 1 tsp kosher salt, plus more for salting water
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it heats — a hot pan helps the potato bottoms crisp immediately.
  2. Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt (about 3.5g) to the water — this seasons the potatoes from within as they boil. Bring to a boil over high heat, then reduce to medium-high and simmer for 15-20 minutes, until a knife easily pierces through the largest potato with no resistance. Do not overcook or the potatoes will fall apart when smashed.
  3. Drain the potatoes in a colander and let them steam dry for 3-5 minutes. This removes surface moisture, which is essential for getting crispy edges later.
  4. Remove the hot baking sheet from the oven. Carefully transfer the potatoes to the sheet, spacing them 2 inches apart. Using the bottom of a sturdy glass or a potato masher, gently press down on each potato until it flattens to about 1/2-inch (1.3 cm) thick. Apply even pressure — if a potato cracks apart, that’s fine; just press the pieces together. Leave at least 1 inch between them for best crisping.
  5. Brush the tops of the smashed potatoes with the olive oil. Using a pastry brush, coat every surface of each potato lightly but thoroughly — oil acts as the vehicle for golden browning. Sprinkle with the kosher salt and black pepper.
  6. Roast the potatoes on the middle rack for 20 minutes, until the edges begin to look golden and crispy.
  7. While the potatoes roast, combine the melted butter, minced garlic, thyme, and rosemary in a small bowl. Stir to combine.
  8. Remove the baking sheet from the oven (careful of hot oil) and use a pastry brush to generously brush the garlic-herb butter over the top of each potato. The butter will sizzle and seep into the cracks — this is where the flavor concentrates.
  9. Return the sheet to the oven and roast for another 10-15 minutes, until the edges are deeply golden and the surface is crunchy to the touch. Total roast time should be 30-35 minutes from first roast to finish.
  10. If using Parmesan, sprinkle it over the potatoes after they come out of the oven — residual heat melts it slightly without burning. Let rest for 2-3 minutes, then transfer to a serving platter. Garnish with fresh parsley if desired.
  11. Watch for over-browning: if the potatoes are getting too dark before they’re fully crispy, lower the heat to 400°F (200°C) for the final 10 minutes.
  12. Serve immediately — these are best straight from the oven while the crust is at its crunchiest.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place on a baking sheet and warm at 375°F (190°C) for 8-10 minutes until crisp again. Freezing is not recommended as the texture will suffer upon thawing. If you don’t have fresh herbs, you can use 1 teaspoon each of dried thyme and rosemary — add them to the butter after melting.

Nutrition

Keywords: crash hot potatoes, smashed potatoes, pioneer woman potatoes, crispy roasted potatoes, baby potatoes, side dish, easy potato recipe, oven roasted potatoes, garlic herb potatoes

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-crash-hot-potatoes-recipe/