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Crash Hot Potatoes
Crash Hot Potatoes
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Australian-style crash hot potatoes: Crispy outside, creamy inside, perfect side dish.
Ingredients:
  • 1 1/2 pounds baby red or gold potatoes (1 to 1 1/2 inches)
  • 2 3/4 teaspoon kosher salt, divided
  • 6 tablespoons olive oil, divided
  • 3 tablespoons finely shredded Parmesan cheese
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • Flaky sea salt (optional)
Instructions:
  • Cook the potatoes: Place the potatoes and 1 1/2 teaspoons of salt into a medium saucepan. Fill the pot with enough cold water to cover the potatoes by at least 1 inch. Bring to a boil over high heat, then reduce to medium heat. Cook uncovered until the potatoes are tender, about 10-12 minutes. Drain the water once done.
  • Preheat the oven to 500ºF. Arrange the racks in the upper and lower third positions. Drizzle 2 tablespoons of oil onto a large rimmed baking sheet.
  • Carefully transfer the hot potatoes onto the prepared baking sheet and gently coat them in oil by rolling them around. Press them down using a flat-bottomed object to reach about 1/3-inch thickness and 2 inches in diameter. Be cautious not to crush them too hard. Drizzle the smashed potatoes with 1 tablespoon of olive oil, sprinkle evenly with 3/4 teaspoon of salt, and top with Parmesan.
  • Achieve Perfectly Crispy Potatoes: Start by baking the potatoes on the lower third rack until the bottoms turn a delicious golden brown in about 10 minutes. Then, move the baking sheet to the upper third rack to bake for an additional 10 to 14 minutes until the tops are beautifully crispy and golden brown.
  • Prepare the dressing by whisking together vinegar, mustard, and 1/2 teaspoon salt until smooth. Slowly add 3 tablespoons of olive oil while whisking continuously until combined. Drizzle the potatoes with the dressing and sprinkle with flaky sea salt if desired. Serve immediately for the best taste, or store leftovers covered in the refrigerator for up to 5 days. Reheat in a 425ºF oven for 5 to 10 minutes or use an air fryer. Don't forget to leave a review if you loved the recipe!

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