Tuesday, March 29, 2011

Crispy Crashed Potatoes

One of the perks of attending Mom's Group at church is that sometimes you really feel like you hit the jackpot. A few weeks ago, that is exactly how I felt. A local chef came and did a cooking presentation. I felt like I had a front seat, exclusive session with one of those fabulous television cooking personalities. Deborah White (who taught cooking classes down at the Bayview School of Cooking) came and shared 4 amazing recipes with our group.

Although all 4 were fabulous, this recipe was certainly the easiest and my first one to try. I would say that it is definitely a keeper! My whole family loved Crispy Crashed Potatoes. They were absolutely delicious! The only thing I think I might do differently next time is to add some fresh chopped rosemary. I think rosemary and potatoes were just made to go together.


16 to 20 small red or Yukon gold potatoes (1 1/2 to 2 inch diameter) or about 12 medium sized potatoes, washed. (I only had gargantuan potatoes on hand, so I used about 5 potatoes.)
Kosher salt
Fresh ground pepper
1/2 cup extra virgin olive oil

1. Place potatoes in large pot. Cover with at least 1 inch of water. Add 2 Tbsp. of salt. (Or do like I do and just dump salt until it feels like the water is thoroughly salted.)

2. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender. Make sure they are cooked through, but don't overcook. The total cooking time is around 30-35 minutes.

3. While potatoes are cooking, set up a dish towel folded in half and laying flat on the counter. When the potatoes are done, remove with a slotted spoon and lay on the dish towel to dry.

4. Meanwhile, cover a large rimmed sheet pan (I used my jelly roll pan) with foil. Drizzle the foil with 1/4 cup or so of extra virgin olive oil.

5. Place a potato on the oiled pan.

6. Fold another dish towel into quarters. Using the dish towel to cover your hand, gently press down on the potatoes with the palm of your hand to flatten it to a thickness of about 1/2 inch. (At this point you can let the potatoes come to room temperature, cover and refrigerate for up to 8 hours.)

7. When ready to cook, preheat oven to 450°.

8. Drizzle smashed/crashed potatoes with olive oil, a generous amount of kosher salt and fresh ground pepper.

9. Place in preheated oven and cook approximately 30-40 minutes or until they are crispy and deep brown in color. Serve immediately.

10. Smile as your children happily eat.

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  1. YUM. Thanks for sharing-- I was so sad to miss that Mom's group! Now I have a new recipe to try. =)

  2. Looks yummy! Anything potato I love, so I'm definitely going to have to try this recipe.

  3. That sounds like an amazing comfort food! My kids don't like potatoes, so I'm always trying to cook them different ways in hopes that one will open that door!

  4. Your kids don't like potatoes? Wow. I think my kids like potatoes in almost every way I have ever cooked them! Well, I take that back. They don't like it when I add onions and peppers to potatoes (which I LOVE).