Crash Hot Potatoes

After one failed attempt at this recipe a few months ago, John and I decided to try it again, and I'm SO glad we did.

First, you boil potatoes until they're fork tender, then put them on a foil-lined sheet.

Then you mash 'em, but only until they're almost mashed completely.

Then you sprinkle them with salt and a little chopped rosemary, and bake them until they're brown on the edges. These were so good. They were crispy on the outside and still soft on the inside. John and I both love rosemary, so these really hit the spot, but you could use whatever herb strikes your fancy (dill would probably be very good, too). They're sort of like a cross between a cookie and a potato. I seriously can't wait to make them again.

Crash Hot Potatoes

from Pioneer Woman

  • 12 whole New Potatoes (or Other Small Round Potatoes) (we only made 6, but it would be easy to make as many or as few as you need)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste


Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

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