Crash Potatoes
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Crash Potatoes are a delicious potato dish where the potatoes are smashed then topped with butter, cheese, and seasonings, then baked in the oven.
I am usually pretty good with coming up with new main dishes but side dishes are hard for me. We tend to have the same sides over and over again.
When I do make new side dishes I try to have a starch and a vegetable. Now, there’s only so many things you can do with potatoes but I like to try and find new recipes when I can.
One of my favorite fall potato dishes are Butternut Squash Mashed Potatoes. During the holidays I often make Cheesy Holiday Potatoes. When I want a starch and a vegetable together I really like Balsamic Roasted Brussels Sprouts and Sweet Potatoes.
I recently came across a recipe for Crash Potatoes and thought that it looked interesting. It’s made with small potatoes. You can use smaller white potatoes or you can buy mini potatoes. I’ve tried it both ways.
WHat are Crash Potatoes?
Crash potatoes, also known as smashed potatoes, are a type of potato where small, boiled potatoes are smashed flat on a baking sheet and then baked or broiled until they’re crispy on the outside while remaining tender on the inside. You can use toppings on them or simply add butter to help with making them crispy.
So instead of buying a dozen smaller potatoes I bought a bag of mini potatoes to make my crash potatoes with. The cooking time is the same for small potatoes or mini potatoes but the boiling time is shorter with the mini potatoes.
After then are boiled and smashed it’s time to put on the toppings before they go into they oven. They definitely need butter on top to help them crisp up but you can choose your other toppings to fit your family.
I chose to put butter, salt, pepper, garlic, and cheddar cheese on ours. I wanted them simple but with a lot of flavor. I was a little worried they wouldn’t cook enough since they weren’t quite soft when I took them out of the pot. However, they got soft in the middle and crispy on the top and bottom in the oven.
What toppings can I put on my crash potatoes?
Before putting the crash potatoes in the oven pour melted butter over top of them. Then you can add any seasonings or herb, different types of cheese, cooked bacon, and even jalapeno peppers. Once they are out of the oven you could add sour cream, salsa, or chives.
Ingredients:
- small or mini potatoes
- salted butter (or unsalted if you prefer)
- garlic cloves
- salt and pepper
- shredded cheddar cheese (or your favorite type of cheese)
To make the potatoes preheat the oven to 425 degrees. Spray a baking sheet and set aside.
Meanwhile, bring a large pot of water to a boil. Boil small potatoes for 20 minutes or mini potatoes for 12-15 minutes. Drain and place the potatoes on the prepared cookie sheet.
Using a potato masher, gently smash the potatoes. Brush the tops of the potatoes with melted butter then sprinkle with garlic, salt, pepper, and cheddar cheese.
Bake for 15-20 minutes or until the potatoes are crispy on the bottoms and tops.
I really liked these potatoes as a side dish. They were easy to prepare and were full of flavor. The butter adds a little flavor and really helps the potatoes to crisp up.
The cheese is subtle because I didn’t use a ton but it gives the potatoes a nice flavor as well. They were perfect along side our burgers.
How do you store Crash Potatoes?
Store them in an air tight container in the refrigerator. To reheat you can microwave them (which will leave them soft) or you can put a little additional butter and cheese on them and heat them up in the oven.
We served our Crash Potatoes with Jalapeno Cheddar Stuffed Burgers. They would also be great on the side of a steak like these Grilled Porterhouse Steaks. You could even have them on the side of Crispy Air Fryer Fried Chicken.
Crash Potatoes
Ingredients
- 12 small white potatoes
- 4 Tablespoons butter melted
- 3 garlic cloves minced
- sea salt
- black pepper
- 1/4 cup cheddar cheese shredded
Instructions
- Bring a large pot of salted water to a boil. Place the potatoes in the pot and boil for 20 minutes. Drain.
- Preheat the oven to 425 degrees. Spray a large cookie sheet with cooking spray. Place the potatoes on the cookie sheet.
- Using a potato masher, gently put pressure on the potato until it smashes slightly. Turn the potato masher 90 degrees and smash again. Repeat with remaining potatoes.
- Brush the potatoes with melted butter. Sprinkle with garlic, salt, pepper, and cheddar cheese.
- Bake for 15-20 minutes or until the potatoes are golden brown and crispy on the bottom. Remove from oven and serve immediately.
Notes
I am so glad we got to meet you at the Food and Wine Conference. I made a version of these (by coincidence) last night for visiting family. Even my potato-hating son (yes, I checked he’s mine) loves ’em.
Great recipe.
It was great meeting you too! Funny that you made the same thing yesterday 🙂