If you haven’t ever made or eaten Crash Hot Potatoes, you’re in for a treat. Not only are they fork tender and delicious, but they have a lovely twist to them as well. While I think that they’re perfect for a dinner party, you may find that you want to keep this awesome recipe as one of your favorite weeknight recipes.
The crispy surface area paired with the buttery goodness of a baked tater puts these at the top of my favorite side dishes ever! Once you make this once, I think you’re going to see why it’s my favorite recipe to make over and over again.
If you love recipes like this, you may also enjoy these Cheesy Bacon Potatoes as well. When it comes to potato recipes, these are two of my favorites!
Why you’ll love this Smashed Potatoes recipe
- It’s a great way to balance the texture of crispy potatoes and a fluffy baked potato
- It’s a great side dish to share with family and friends
- You can add your favorite toppings to the tops of each crusted potato
- Small red potatoes – Small potatoes work best for this recipe.
- Unsalted butter – Salted butter can work as well, but if you use it, I would leave out the extra added salt.
- Asiago cheese – I love using this cheese, but Parmesan cheese is a great option as well.
- Fresh parsley – Any type of fresh herbs is delicious.
- Salt and pepper – To taste.
How To Make Crash Hot Potatoes
The full list of ingredients, quantities, and instructions can be found in the printable recipe card below.
Step One: Preheat oven to 450°F and line a large rimmed baking dish with aluminum foil.
Step Two: Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until the potatoes are fork tender. Drain pot and set potatoes aside to cool.
Step Three: Once cool enough to handle, place potatoes on a prepared baking sheet and mash with a potato masher until flat. Leave room for potatoes so they are not overcrowded.
Step Four: Top each potato with butter and half the Asiago cheese and fresh parsley. Place in preheated oven and bake for 20-25 minutes, or until potatoes browned nicely.
Step Five: Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
This is a great recipe because there will be leftovers. Just let the crash potatoes cool down all the way and then store them in an airtight container. Eat then within 2-3 days of the best flavor.
You can change up what you add to the top of the potatoes. I’m all about cheese, but you can also add a little bit of garlic, fresh ground black pepper, and some sour cream. The options are endless.
This recipe is best eaten fresh. You can enjoy them as leftovers, but I wouldn’t freeze them.
Using a potato masher is key! It’s the best way to mash boiled potatoes fast. You can also mash these potatoes using a fork as well, whatever works best!
What to eat with Smashed Potatoes
Here are some foods to pair with this simple potato recipe!
More Potato Recipes You’ll Love
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Cheesy Crash Hot Potatoes
- 1 lb small red potatoes
- 5 T unsalted butter cut into small chunks
- 4 oz Asiago cheese aged freshly grated
- 3 T fresh parsley finely chopped
- Salt and black pepper to taste
- Preheat oven to 450 °F and line a large rimmed baking dish with aluminum foil
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until the potatoes are fork tender. Drain pot and set potatoes aside to cool.
- Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room for potatoes, so they are not overcrowded.
- Top each potato with butter and half the Asiago cheese and fresh parsley. Place in preheated oven and bake for 20-25 minutes, or until potatoes browned nicely
- Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.