I have now discovered my new favorite way of eating potatoes. Last summer I discovered grilled potatoes. This summer it’s the Pioneer Woman’s Crash Potatoes. Basically, crash potatoes are another method for making twice baked potatoes but even easier and just as tasty.
It all begins with some red potatoes. You boil them, skins and all, in water until they are fork tender. Then the get cooked in the oven along with some olive oil (I used garlic infused), salt, and herbs. They get nice and crusty on the outside and even so tender on the inside. This potato lover was in heaven! I may have eaten 2, maybe 3, or even 4 of these for dinner when I made the finger lickin’ boneless beef ribs.
- 12 medium sized red potatoes
- 3 or so Tbsp of olive oil (I used garlic infused oil oil for extra flavor)
- kosher salt
- dried or fresh herbs (I used dried thyme and dried chives)
- Fill a large pot with salted water. Add potatoes to the water. Be sure there is enough water to cover the potatoes.
- Bring to a boil and boil until fork-tender. It should take around 15-20 minutes. Preheat your oven to 450 while they boil.
- Drain water off potatoes and set aside.
- Drizzle a baking sheet generously with olive oil. I would say you need at least 1½ Tbsp.
- Place cooked potatoes on the baking sheet, spacing the out evenly on the sheet, 3 rows of 4 potatoes.
- With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Think of making a crisscross shape on them like you do with a fork on a peanut butter cookie.
- Brush the tops of each crushed potato generously with the remaining olive oil. You can use more if needed.
- Sprinkle potatoes with kosher salt, fresh ground black pepper and herbs.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Recipe adapted from Pioneer Woman.