Easy crash hot potatoes: crispy crushed au gratin spuds… See how a good old boiled potato can turn your dinner into an exciting food feast!
Hmmm easy crash hot potatoes.
I didn’t know what I was reading when I first stumbled upon these.
But it makes sense though. And it is yet another way to serve potatoes. I have said it many times before: I am always on the lookout for some easy peasy potato side dishes. Not that I hate a simple boiled potato.
Far from it!
I was basically raised on potatoes.
Potato Side Dishes
They would be on our menu every single day.
My dad ever took care of a potato patch in our garden in the beginning. But then at one point it was not enough of course to feed all of us. My mom would buy astronomical amounts of potatoes every week.
So no, I am a huge fan of potatoes!
But now and then you want to add just that little extra to your dinner.
Little did I know before that you can turn a good old boiled potato into a far more exciting potato side dish but just simply smashing and grilling it.
So easy!
Easy Crash Hot Potatoes
I like the crunch these easy crash hot potatoes get after baking them.
Therefore it is crucial that you leave the skins on here. Just make sure that you brush and rinse the potatoes well! Or the skins might be a little too crunchy because of the sand…
Which is not such a good idea!
You can just sprinkle the hot crushed potatoes with some cheese. Or even add a dollop of sour cream or compound garlic butter right before you serve them.
Are you looking for another exciting potato side dish?
Then you should also check out my hasselback potatoes! Another crunchy potato recipe for you to try out at home.
Enjoy!
Easy Crash Hot Potatoes Recipe
Easy crash hot potatoes: crispy crushed au gratin spuds... See how a good old boiled potato turns your dinner into an exciting food feast!
- 6 small potatoes
- 1 tsp dried herbs
- 2 tbsp grated cheese
- olive oil
- pepper
- salt
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Brush the potatoes well under running cold tap water until well cleaned and drain them. Don't peel the potatoes. With a sharp knife lightly cut the potatoes on all sides. Don’t slice them in half, just pierce them gently a couple of times. This will make it easier to cook through and for you to smash the potatoes later on.
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Tear off 2 large tinfoil sheets and place 3 potatoes on each of them. Then sprinkle them with a little olive oil. Season with a dash of pepper and salt and some dried herbs.
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Loosely wrap the potatoes up into 2 small bundles.
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Place them on a baking tray and put it in a preheated oven at 425°F (220°C). Bake for 35 minutes. Remove the tray from the oven. Carefully open up the bundles and check if the potatoes are fully cooked through.
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Then with a tablespoon transfer the baked potatoes to the hot tray (be careful, it is still hot) and with a potato masher crush the potatoes until the skins burst.
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Sprinkle the potatoes with the grated cheese and some extra pepper, salt and dried herbs.
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Place the potatoes under a hot grill or back in the hot oven for a couple of minutes until the cheese has melted. Then remove the potatoes again and transfer them to a clean serving plate. Serve hot.
