Tuesday, February 10, 2009

A Great Way to Make Spuds


The past few months reading food blogs, I think the most popular, most downloaded recipe has to be Pioneer Woman's CRASH HOT POTATOES.
I have been reading about these spuds for months! What's the big deal?

I make roasted potatoes often, never mashed. I am just not a mashed girl. Never liked that heap of potato glop.

I like individual, crusty, salty spuds, preferably low starch, such as red (new) potatoes, even in my potato salad. Skins left on please.

So what is all the fuss about?

OK, going to try them tonight with my weekly roast chicken.

Such a simple philosophy:

Boil the potato until fork tender.



Mash it LIGHTLY with a potato masher (why do I have one if I don't make mashed potatoes? FOR EGG SALAD, SILLY!).



Place them on an oiled baking sheet. Brush oil on the mashed little spuds. (Ree says use an old dilapidated pastry brush, which I happen to have!!!).


Sprinkle lots of kosher salt and pepper on top and fresh herbs of your choice.



Bake for 20 minutes at 425.

These were excellent!!!! Crisp on the outside and lovely smooth on the inside with a great olive oil taste.
I will be making these always.

28 comments:

Culinarywannabe said...

What a different take and so much simpler than mashing up a pot of potatoes. I think I would be happy just eating these for dinner!

Lisa said...

These look great! I have made them before and we loved them.

Ciao Chow Linda said...

They really do look good Stacey - and so easy to make too. excellent.

Content in a Cottage said...

Yum! I shall try these too. Next time I buy new potatoes I'll try to get a bunch that are all the same size. The smaller the better, right?

Maria said...

I love that they stay crisp on the outside. I cant wait to try these!!

kat said...

Yeah I really need to do those...oh we're making red potatoes for my mom's b-day tomorrow maybe I'll do these!

The Short (dis)Order Cook said...

I remember seeing that recipe on PWC and thinking I had to make them and then completely forgot about them. Thanks for the reminder. I'm also glad to see someone else make them so I can confirm that they're worth making.

Proud Italian Cook said...

Love my red potatoes, can't wait to try these little babies!!

LaDue & Crew said...

Yummy... I love Ree's recipes- Yours look crazy good. ;-)

Elra said...

Stacey, this look really delicious and appetizing. When I saw the first photo, I thought it was some sort of meat something, then I was so surprise that it was actually potato. This will be a great entry for "Potato Ho Down" event.
Cheers,
Elra

A Feast for the Eyes said...

Calorie alert to those who love Pioneer Woman's website (as I do)! You beat me to making this recipe, but now it's on my meal plan very soon. There's a restaurant, in Carmel, that took this to a deeper level. It's fattening-- in addition to olive oil, they add heavy cream and grated Parmesan. I'm seriously debating that one. Great photos. Oh, how I love spuds--mashed, fried, boiled, baked. Just love 'em!

Pam said...

Don't you just love them? They are seriously addictive.

StephanieSells said...

I LOVE these but for something diffeent try them with fingerlings. Oh boy so good!
Ree Rocks!

Giff said...

yes this has to be one of the most buzzed food blog posts of last year. I had been steaming potatoes then roasting to a finish with salt and olive oil (thus getting a nice browned crust with fluffy interior) but the texture of these crash hot potatoes is great

Bob said...

Crash hots rule! I've done two posts about them myself. ;)

Colleen said...

I made these awhile ago - they WERE delicious! A little bit of prep for a lot of flavor!

Donna-FFW said...

I have made these before and my famly loves them. Yours came out so much prettier than mine though.

Lori Lynn said...

Hi Stace! I have red potatoes sitting on my counter top. Perfect idea for tonight. Thanks, they look so nice and crispy!
LL

Proud Italian Cook said...

I have my potatoes boiling right now! Thanks for the idea Stace:))

Debbie said...

I have seen these and keep saying I will make them though I haven't yet. They look sooo good!

noble pig said...

I know aren't these awesome...your's turnrd out great Stacey!

Catherine said...

Stacey,

your blog continues to be amazing. Thank you!

I just saw 'smashed potatoes' in Bon Appetit, and I couldn't wait to try it out. Yours look delicious.

Can't wait to try the lamb shanks as well.

Daily Spud said...

These were my absolute favourite new way with potatoes from last year. I make them all the time now!

Culinary Cory said...

The process sounds so simple but I'm sure it's really tasty. This would be a great alternative to hashbrowns for breakfast.

The Food Hunter said...

I'm not a mashed potato girl either but those smashed spuds look great. I'll be trying this recipe for sure. Thanks

Zen Chef said...

Those look awesome! I have to remember to make that.

Patsyk said...

We love potatoes here, so now I think I'm going to have to try this way of making them soon!

freefun0616 said...
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