Wednesday, April 20, 2011

Recipe: Crash Hot Potatoes

I can't believe I haven't posted this before as it's one of my Favorite Foods.

I try to limit it to once or twice a week as I could literally eat it every day, and that's probably not a great idea.

It's a delicious and easy change of pace from a regular old baked potato. Crispy and salty on the outside, fluffy inside. Yum.

8 new potatoes (or any small potatoes)
Olive oil, for drizzling
Kosher salt, to taste
Black pepper, to taste
Rosemary (or any desired herb)

  • Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
  • Drizzle sheet pan generously with olive oil.
  • Place tender potatoes on sheet pan, leaving plenty of room between each potato.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
  • Brush tops of mashed potatoes with olive oil.
  • Sprinkle with salt, pepper and herbs.
  • Bake in 450 degree oven for 20-25 minutes or until golden brown.

    Now, a few important notes from me:

    1. I only make one large red potato per meal. If I made 8 as suggested, I would eat them all. When I've made 2 or 3, I've eaten them all. Little self control for me on this dish. The picture above is 2 potatoes. It's an old picture. I've since learned the limits of my willpower with this dish.

    2. I use 1/2t EVOO on the potato and don't "drizzle sheet pan generously with olive oil."

    3. I weigh my potato before devouring to figure out the Points+. A 7oz baked potato is 4 Points+. If my potato is, say, 8 oz, I multiply 8 x .57 (the rough Points value of each oz of baked potato), for a value of 4.5 Points+. I also add .5 Points+ for the EVOO.

    4. Make sure you use Kosher salt, not table salt. It makes a difference.

    Yet another winner of a recipe from Flo. Read her blog, great, great stuff.

    1. Oh I need to do what you do. Only make TWO (one for each of us here) because those are deadly delicious. What I have done and it works pretty well is cook a bunch of red potatoes and refrigerate them and bring them out and make the crash potatoes as needed. I once used my pressure cooker to cook a whole bag of reds.

    2. I'm making these right now with some baby Yukon Gold potatoes. After seeing both you and Flo blog about them, I just had to try them!