Ahh. Steak and potatoes. One of my favorite food pairings. We don’t eat red meat very often around here, but when we do, I like to do it up. So potatoes are a must. We love to roast them, or mash them, but this is a new one: crash hot potatoes… roasted and mashed. Well, kinda.
Apparently, these are an Australian import. They were created by Jill Dupleix, an Aussie food writer. They are everything you want in a potato: crispy skin outside and creamy goodness inside. And being that they’re potatoes, they go well will everything. Give them a try tonight!
1-1 1/2 pounds whole small (baby) potatoes
Freshly ground black pepper
Dried herbs or minced fresh herbs (rosemary, Italian blend, etc.)
Preheat oven to 425 degrees. Add potatoes to a large pot and cover with 1-2 inches of water. Add 1 tablespoon of salt and bring to a boil over high heat, reduce to a simmer and cook until fork tender, 20-25 minutes; drain. On a sheet pan, generously drizzle olive oil. Place cooked potatoes on the pan leaving plenty of room between each potato (you might need more than one pan, depending on size). With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. (If they fall apart, just use your fingers to smoosh them together into a pile.) Brush the tops of each crushed potato generously with olive oil. Sprinkle potatoes with kosher salt, fresh ground black pepper and herbs. Bake in oven for about 20-25 minutes, or until golden brown.