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.
Review:
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
linking with:
Pantry Magic @ IHCC
Posts
I LOVE these potatoes !!
ReplyDeleteI've never seen them before on the web, we love garlic, and it's easy enough for me to make :)
(I'm not very good with cooking)
Thanks
Wow, I like these potatoes. They are so good roasted up. Nice!
ReplyDeleteThey do look terrific ... I love the crispy crunch of these taters!
ReplyDeleteI totally love your comment about the sage making you look more sophisticated than you are. I feel like that every time I finish a dish with chopped parsley.
ReplyDeleteYour potatoes look fantastic, so golden and crisp and I love the sage!
ReplyDeleteThese potatoes are looking good! Great to serve at any meals :)
ReplyDeleteThe potatoes looks delicious! I do not use sage often enough too! They seems perfect with this potato dish!
ReplyDeleteYuuuuuum! I love smashed, but not smooshed potatoes, and I normally smother mine in a mixture of chopped kalamata olives and grated Parmesan, but I love the sound of this variation. I adore sage too, especially crispy, and often use crispy sage and brown butter poured over pasta - don't know why I've never thought of adding it to potatoes. Note to self - must rectify.
ReplyDeleteWhat a great recipe. I for one have not come across this. It is very similar to what we call took (pronounced too-ck). But in that we cut big potatoes into quarters and deep fry them till they are tender and then smash them carefully, before frying them again. This is a much healthier alternative.
ReplyDeleteThis looks delicious! I love all potato recipes!! =)
ReplyDeletestopping by from "Lets Get Social Sunday"!
I rarely use sage and it sounds like it is time to change. I love potatoes and I love garlic which means this goes on the To Make List Soon.
ReplyDeleteOk, can I just say I have fallen in love with sage this fall! I'm using it in everything (including my IHCC dish this week). So underrated. At any rate, I would gobble these little potatoes up! They look like addictive little bites.
ReplyDeleteSorry about the exploding garlic.
A pantry without malt vinegar...say it is not possible...lol...I have 3 different bottles of it here as I'm a bit of a nut about vinegars. That said, your dish looks wonderful without it and I'm certain it tasted wonderful. I have sage growing yet, so I better mark this one and get to it before the frost sets in and takes all my lovely sage for the year. Your plating is truly beautiful.
ReplyDeleteIns't it fun to raid the pantry and find EVERTHING you need to make something yummy! Like these potatoes. I have to make these soon. Garlic, sage, potatoes. Perfect!!
ReplyDeleteYou know I make these all the time but always with some combo of rosemary and/or thyme and often garlic. Why I have never thought to add sage is beyond me as crispy sage is one of my favorite things in the world! ;-) Yum!
ReplyDeleteLove potatoes....especially when they are golden & crispy. Really like the addition of crispy sage too & like Deb wonder why I haven't ever done it before. Can't believe your garlic exploded!
ReplyDeleteYum yum yum... I like sage and all, but if have invited smashed potatoes and garlic is to the party, then I feel obliged to invite rosemary too. It only seems polite. ;)
ReplyDelete