Cooking Resources

Greg Who Cooks · 02-02-2012, 10:08 PM

Crash Hot Potatoes from The Pioneer Woman

This recipe is about as perfect a potato recipe as I can imagine, and I hope to cook it soon.

Crash Hot Potatoes (recipe)

**Dawgluver** · 02-02-2012, 10:13 PM

Quote:

Originally Posted by Gourmet Greg

Crash Hot Potatoes from The Pioneer Woman

This recipe is about as perfect a potato recipe as I can imagine, and I hope to cook it soon.

Crash Hot Potatoes (recipe)

Oh, these sound really good! I have a few small potatoes, perfect!

Zereh · 02-02-2012, 10:21 PM

Oh, I can highly recommend those! =) They are just about perfect. A little crunch on the outside and creamy in the center.

A sprinkle of fresh parm takes them right over the top!

buckytom · 02-03-2012, 12:15 AM

i've made them and they were pretty good.

a quick tip: you really need to crank up the heat because the boiled potatoes are very moist so you'll need a lot of heat to get them to crisp. also, just using a masher won't open them up as pictured. i partially cut mine open a little, then mashed them down in order to get them to look like the pictures.

FluffyAngel · 02-03-2012, 04:13 AM

I think I found my side dish for today. Might even have some really creamy cheese to lightly drizzle over these.

Claire · 02-03-2012, 05:07 AM

I first saw these in the fall on "America's Test Kitchen." I've been working to find a version that I can make in the summer in my non-air-conditioned kitchen and did it last week. When I was in Florida visiting my parents I made the version mentioned ... Daddy is a potato man when it comes to starch (he's OK with pasta, doesn't like rice at all) and everyone loved them.

To limit heat in the kitchen, I cleaned and pierced the potatoes (I used Yukon golds), then nuked in a pie pan with about a quarter inch of water in the bottom. This step varies because microwaves really vary in power. When done, I brushed olive oil on one part of my Cuisinart griddler (preheated on high)(any similar appliance will do), then used the potato masher. S&P, brush oil on top, put the top plate down and press. They brown in very little time. I think this is going to be a summertime favorite. Yukon golds have such rich flavor so this minimal approach to seasoning -- good olive oil, salt, and pepper, really works with them. But for me in the summer, very little heat goes into the air.

Soma · 02-03-2012, 06:29 AM

These look great! I LOVE potatoes, so will be making these as soon as I can buy some of those cute little potatoes. It's full winter here in Ontario Canada (although a little milder than past years) so I may have to wait awhile, or perhaps find some imported in a specialty store.....

love that cook's blog too!

Luca Lazzari · 02-03-2012, 06:38 AM

Thanks Gourmet Greg!
Since yesterday I'm wondering what to do with my potatoes, now I have the answer. Being a maniac, I'll add some tomato sauce on top of them, let's see what happens.

jennyema · 02-03-2012, 07:59 AM

Quote:

Originally Posted by Gourmet Greg

Crash Hot Potatoes from The Pioneer Woman

This recipe is about as perfect a potato recipe as I can imagine, and I hope to cook it soon.

Crash Hot Potatoes (recipe)

Sadly, the recipe itself is far from perfect. I've made these several times and it needs a lot of tweaking.

**PrincessFiona60** · 02-03-2012, 08:00 AM

Quote:

Originally Posted by Claire

I first saw these in the fall on "America's Test Kitchen." I've been working to find a version that I can make in the summer in my non-air-conditioned kitchen and did it last week. When I was in Florida visiting my parents I made the version mentioned ... Daddy is a potato man when it comes to starch (he's OK with pasta, doesn't like rice at all) and everyone loved them.

To limit heat in the kitchen, I cleaned and pierced the potatoes (I used Yukon golds), then nuked in a pie pan with about a quarter inch of water in the bottom. This step varies because microwaves really vary in power. When done, I brushed olive oil on one part of my Cuisinart griddler (preheated on high)(any similar appliance will do), then used the potato masher. S&P, brush oil on top, put the top plate down and press. They brown in very little time. I think this is going to be a summertime favorite. Yukon golds have such rich flavor so this minimal approach to seasoning -- good olive oil, salt, and pepper, really works with them. But for me in the summer, very little heat goes into the air.

I have a griddler and some small potatoes...Thanks, Claire!