They're only one of the most popular potato dishes on the interwebs. The name may vary depending on the website. Crash Hot Potatoes, Crashed Potatoes, Hot Crashed Potatoes, Cracked Potatoes, Crispy Smashed Roasted Potatoes, or Crispy Smashed Potatoes.
I make the basic version in place of French fries since they have that crispy on the outside, fluffy on the inside thing going on.
Donna Hay's version has garlic and sage added.
1) I don't normally add garlic to the baking pan when I make these. We're big garlic lovers--this sounded like a great idea to me. Unfortunately the timing and/or temperature is a bit off. Most of my garlic cloves exploded and slammed into the oven door.
2) Crispy Sage...also something I don't add to the pan. But I like sage. A lot. I think it is an herb that is too often overlooked. The crispy sage is a component I'll keep for these potatoes. It added another layer of crispy to the dish, another layer of earthiness, and made my dish look way more sophisticated than I really am.
3) The method for smashing these potatoes differs from what I normally do--which is to place a clean dish towel on top of the cooked (baby) potato and press down with your palm. Donna Hay's recipe instructs you to smash them with the back of a spoon. Having some experience with smashing little baby potatoes, I knew going in that too much pressure and one bad move means the difference between smashed and smooshed. I went with what I know and had smashed potatoes.
4) I skipped the accompanying malt vinegar. I made this dish for I Heart Cooking Clubs' Pantry Magic theme and didn't have malt vinegar. I always have olive oil, garlic, and salt in the pantry, and often have potatoes in there too.
Donna Hay's recipe can be found HERE
Pantry Magic @ IHCC