Hot Crash Potatoes - The Easy Anytime Side
Let's face it most of us plan a menu around a meat, vegetable, fruit and a starch. It seems I'm always in need of an easy starch that my kids will eat and can be made quickly. Enter the hot crash potato. Wow! They are so wonderful for a week night meal. Here is how I make them and the secret tool I use that will save so much time.
First, scrub and wash some small potatoes about 3"-4" in diameter. You'll be eating the peel so you want them to be really clean. Yukon Potatoes are my favorite. You can't beat their flavor and golden flesh. Cover them in an olive oil drizzle with a bit of salt and bake in a 400 degree oven on a cookie sheet until they are fork tender, about 40 minutes.
Then, pop some parchment under your potatoes and using a potato masher or the bottom of a glass, smash each potato. My secret tool is using my Pro Line Meat Tenderizer Tool with the spike side by Leifheit available at Williams Sonoma. Regardless of your tool, smash them down really well.
Now for the magic! Sprinkle each potato liberally with salt, pepper, grated cheddar cheese and sour cream and pop the potatoes under the broiler until the cheese has melted and the potato crisps and browns a bit. Then, sprinkle on some fresh chives or green onion, an optional drizzle of Ranch dressing and a bit of paprika for more color.
Everyone in your house will love this. You can also add some fresh bacon crumbles or any topping you think would work well on a baked potato. Try some dijon mustard or a bit of chipotle for a kick. Enjoy!
8 Yukon Gold Potatoes
1 Cup Shredded Cheddar Cheese
1 Cup Sour Cream
1/4 Cup Finely Chopped Chives or Green Onions
Freshly Cracked Pepper