For Crispy Roasted Potatoes, Make Them the Australian Way

Simply Recipes / Mihaela Kozaric Sebrek

Potatoes are the ultimate food. They can be made into just about anything (fries, soup, even candy!) and are delicious simply baked. And everyone loves a crispy smashed potato. They have the best of both worlds—a crisp exterior and creamy interior. Plus, there is no frying!

What Are Crash Hot Potatoes?

Crash hot potatoes are Australia’s take on crispy smashed potatoes. Small potatoes are cooked whole (boiled or baked) and then smashed on an oiled baking sheet while still warm before roasting in a super hot oven. A little Parmesan cheese and a touch of vinegar and mustard add tons of flavor to the crispy on the outside, creamy on the inside spuds.

Simply Recipes / Mihaela Kozaric Sebrek

Tips and Tricks

• Use baby red or baby gold potatoes. This recipe works best with smaller baby potatoes.
• Resist lining the sheets with parchment; the hot oil on the baking sheet gives the potatoes the best crunch. Plus, parchment will burn at this high temperature. 
• You can microwave your potatoes instead of boiling them. All that’s needed is for them to be cooked enough to smash. 
• Don't try to boil the potatoes ahead of time. The potatoes need to be warm when they are smashed, and the smashed potatoes are too delicate to save for another time. 

Substitutions, Variations, and Serving Suggestions

Crash hot potatoes need no further embellishment, but if you’d like to change things up, try sprinkling with fresh herbs like chopped thyme, oregano, or rosemary before serving. Or drizzle with garlic oil before roasting instead of plain oil. The potatoes are fun to serve with sour cream, chives, and bacon for a crispy take on loaded potatoes.

Simply Recipes / Mihaela Kozaric Sebrek

Crispy, Crunchy Potatoes

• Smashed Potatoes
• Crispy Parmesan Potato Snacks
  
• Crispy Hasselback Potatoes
• Potato Croquettes

Boil the potatoes:

Add the potatoes and 1 1/2 teaspoons salt to a medium saucepan. Add enough cold water to cover the potatoes by at least 1 inch and turn the heat to high.

When water comes to a boil, reduce the heat to medium and cook, uncovered, until the potatoes are easily pierced with a paring knife or fork, 10 to 12 minutes. Remove from the heat and drain.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Preheat the oven to 500ºF.

Place the racks in upper and lower third positions. Drizzle a large rimmed baking sheet with 2 tablespoons of the oil.

Simply Recipes / Mihaela Kozaric Sebrek

Smash:

While potatoes are still hot, carefully place them on the prepared baking sheet, and roll them around to coat them in oil. Use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/3-inch thickness and 2 inches in diameter. Be careful not to smash the potatoes down so much that they break up.

Drizzle smashed potatoes with 1 tablespoon olive oil and sprinkle evenly with 3/4 teaspoon salt. Sprinkle the tops with Parmesan.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake:

Bake the potatoes on the lower third rack until the bottoms are golden brown, about 10 minutes. Transfer baking sheet to upper third rack and continue to bake until tops are crisp and golden brown, 10 to 14 minutes more.

Simply Recipes / Mihaela Kozaric Sebrek

Make the dressing and drizzle:

While potatoes bake, whisk together the vinegar, mustard, and remaining 1/2 teaspoon salt until smooth. Slowly drizzle in the remaining 3 tablespoons of olive oil, whisking constantly, until combined. 

Drizzle the potatoes with the dressing and sprinkle with flaky sea salt, if desired. 

These are best served immediately right out of the oven, but in the unlikely event that you do have leftovers, store them, covered with foil, in the refrigerator for up to 5 days.  Pop them back in a 425ºF oven on a sheet pan for 5 to 10 minutes or until hot. (Or use an air fryer to reheat them!)

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

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