Some dishes are perfect as they are, and some are so irresistible they invite experimentation. Crash hot potatoes fall into the latter group. Traditionally, they’re boiled potatoes that are gently smashed, drizzled with olive oil, seasoned with herbs, roasted, then broiled until the edges are crisp.
I couldn’t resist putting my own spin on them.
The result was sensational.
Potatoes, cheese, high heat, and fresh herbs combine into something wildly delicious. So I made crash hot potatoes with a generous amount of extra-sharp Cheddar and a large handful of chopped chives. The combination is rich, crunchy, and utterly addictive.
I prefer to use leftover salt potatoes to speed up the process. If you’ve never made salt potatoes, consider cooking a larger batch on purpose so you’ll have extras for this recipe. I often prepare a triple or quadruple batch so I can reserve some for smashing the next day—there’s nothing wrong with being prepared.
These potatoes pair with almost anything: steak, chicken, fish, or pork from the grill or oven are all excellent choices. They’re especially dangerous alongside steak; the last time I served them with a steak, the potatoes vanished long before the meat did.
Cheddar and Chive Crash Hot Potatoes
Rebecca Lindamood
Ingredients
- 1 batch leftover salt potatoes warmed slightly, about 20 potatoes (*See here if you don’t have leftover salt potatoes )
- 6 tablespoons extra virgin olive oil divided
- Freshly ground black pepper to taste
- 2 cups grated extra sharp Cheddar cheese or more if you love extra cheese
- a large handful of chopped fresh chives
Instructions
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Preheat the oven to 450°F.
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Drizzle 3 tablespoons of olive oil evenly over a rimmed baking sheet. Arrange the potatoes on the sheet and gently smash each one with a potato masher or the bottom of a heavy mug until each is roughly twice its original diameter. Drizzle the remaining 3 tablespoons of oil over the potatoes and finish with freshly ground black pepper to taste.
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Roast in the oven until the potatoes are sizzling, browned on the bottom, and golden on top, about 20–25 minutes. Remove the pan and set the oven to broil on High. Scatter the grated Cheddar evenly over the hot potatoes and return the pan to the oven. Broil until the cheese melts and develops a few golden-brown spots.
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Take the pan out of the oven and let the potatoes rest for about 3 minutes. Sprinkle the chopped chives over the top and serve immediately.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
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P.S. Don’t discard the crispy cheese bits left on the pan—you’ll want them. They’re a cook’s reward; let them cool slightly before sampling.