Crash Hot Potatoes Recipe 465

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.

Steps:

• In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

Steps:

• 1. Preheat oven to 450 degrees. Boil some baby potatoes until fork tender.
• 2. 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).
• 3. Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. Top with grated Parmesan cheese.
• 4. Bake for 20 minutes. Should be crispy on the outside and still soft inside.

Steps:

• Microwave, boil or bake baby potatoes 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.
• Top with grated Parmesan cheese.
• Bake for 20 minutes.

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.

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.