Those potatoes are worth turning on the oven even in oppressive heat and humidity. I did it yesterday and I’ll do it again tonight because they’re that good. These are Crash-Hot Potatoes—made famous by The Pioneer Woman and Jill Dupleix—topped with Gorgonzola, and they come with a little backstory.
When I first started blogging in July 2008, I was new to the whole scene and slow to explore other blogs. I stumbled across Evil Chef Mom and fell in love with the humor, photography, and honesty. She mentioned Crash-Hot Potatoes and linked to The Pioneer Woman, and for a while I genuinely thought they were part of the same site. It took me a while to realize they were two different women with two different blogs—an embarrassing mix-up, but one I got over quickly because the potatoes were irresistible.
Over time, that hilarious coincidence turned into something meaningful: Krysta (the woman behind Evil Chef Mom) became a good friend. She also helped me prepare for a weekend I spent with Ree Drummond, the real person behind The Pioneer Woman. Both are lovely, genuine people, and I love how small moments on the internet can lead to real-life connections.
Krysta once told me she’d taken Crash-Hot Potatoes up a notch: after boiling, she smashed them, drizzled them with olive oil, seasoned them, topped them with blue cheese, and broiled them until the cheese bubbled and browned. Inspired by her approach and by my salt potatoes, I combined the methods to create a roasted, smashed potato side dish finished with fragrant, melted Gorgonzola.
The result is a dish with a satisfyingly crisp exterior and a tender, creamy interior, crowned by melted Gorgonzola with tiny golden-brown spots. My meat-and-potatoes nine-year-old wandered into the kitchen, saw them, and shouted, “BOOYAH!”—then saved room for potatoes instead of his usual grilled chicken. If that’s not an endorsement, I don’t know what is.
Thanks to Krysta, Ree, and Jill for a recipe that will be a regular on our table for years. And a word to the wise: don’t toss the little crisped bits of melted Gorgonzola. They’re tiny treasures—eat them or scatter them on salad like croutons. Seriously, don’t waste them.
Crash Hot Potatoes with Gorgonzola
Rebecca Lindamood
Pin Recipe
Ingredients
- 1 batch leftover salt potatoes *See notes if you don’t have leftover salt potatoes, warmed slightly
- 6 tablespoons extra virgin olive oil divided
- 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary, slightly crumbled
- Freshly ground black pepper to taste
- Crumbled Gorgonzola cheese to taste
Instructions
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Preheat the oven to 450°F (230°C).
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Drizzle 3 tablespoons of olive oil across a rimmed baking sheet.
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Spread the warmed potatoes on the oil and gently smash each with a potato masher or a heavy mug until about twice their original diameter.
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Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes.
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Sprinkle the rosemary and freshly ground black pepper evenly over the potatoes.
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Roast until the potatoes are sizzling, browned on the bottom, and golden on top, about 20–25 minutes.
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Remove the pan and switch the oven to broil (High).
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Scatter crumbled Gorgonzola over the potatoes according to taste.
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Broil until the cheese melts and develops a few golden-brown spots—watch carefully so it doesn’t burn.
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Remove from the oven and let rest for 3 minutes before serving.
Notes
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!