Best Crash Hot Sweet Potatoes Recipes

CRASH HOT SWEET POTATOES

Steps:

• Peel the sweet potatoes and slice about 1 1/4 inches thick. To a pot filled with just enough water to cover the potatoes, add 1/2 teaspoon salt to the water; bring to a boil. Add potato slices and simmer for about 12 minutes or until slightly softened. Remove the slices carefully to a wire rack and allow to cool for about 10 minutes.
• In the meantime mix together the olive oil and butter; set aside.
• Preheat oven to 350 degrees and line a large baking sheet with parchment paper or foil.
• In a small bowl, blend the topping ingredients together, making sure the sugar is completely distributed.
• Using a flat-bottomed bowl or glass, slightly mash each potato slice, taking care that they stay intact. (Note: If the bowl/glass sticks, rub a little olive oil on the bottom.) Using only half of the oil/butter mixture, drizzle each slice with a mixture of the butter and oil.
• Sprinkle the slices evenly with half the topping mixture, avoid getting the topping on the sheet between the slices, if possible, for it will burn and smoke before the potatoes are done. Note: if the patties are firm enough, simply dip them into the mixture, patting to stick.
• Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings. Place slices on prepared baking sheet.
• Bake in the preheated oven for 20 minutes, carefully flipping each slice and return to oven for about 10 minutes more. Serve immediately.

LOADED CRASH HOTS

Steps:

• Boil the potatoes in lightly salted water in a medium saucepan over medium heat until fork-tender, about 12 minutes. Drain and dry the potatoes completely.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Brush a potato masher with olive oil, then gently press down to smash a potato. Rotate the masher ninety degrees and press down again to create a crisscross pattern on top of the potato. (The top of the potato should have jagged edges.) Repeat with the remaining potatoes. Brush the tops of the potatoes with the remaining oil. Sprinkle with a generous pinch of salt and the pepper. Bake until golden brown and crisp, about 15 minutes.
• Meanwhile, cook the bacon in a skillet over medium heat, flipping as needed, until crisp, about 12 minutes. Set aside.
• Remove the potatoes from the oven and immediately sprinkle the cheese on each, letting it melt slightly. Transfer the potatoes to a platter and top with a touch of sour cream. Crumble the bacon and distribute over the potatoes. Sprinkle over the chives and serve.

CRASH HOT POTATOES RECIPE - (4.6/5)

Steps:

• These were the most delicious potatoes I've ever had, I swear! In Australia their called Crash Hot Potatoes, I don't know why (any Australians have some insight?), whatever the name, they were SO awesome! And super simple, just boil some baby potatoes (I used red) until fork tender. Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. THEN top with some lovely grated Parmesan cheese. Bake for 20 minutes. OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness.

CRASH HOT POTATOES

Steps:

• Heat oven to 230degC (459degF).
• Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
• Drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter.
• Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
• Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.

CRASH HOT POTATOES

Steps:

• 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.