Now given my love for potatoes, it’s kind of surprising that I waited so long to make crash potatoes. Crash potatoes are siblings to twice baked potatoes or potato pancakes, but a little less fancy and more rustic in appearance.
They’ve been floating around the blogosphere for the past year, and I always planned to make them but never got around to doing so. The other day, I watched Claire Robinson make them on her show, 5 Ingredient Fix, and immediately added the ingredients to my grocery list. No more procrastinating.
They are simple to make. You boil tiny red potatoes until they are mashable then bake them until they are nice and crisp on the outside. But you’re not done yet—now onto the good stuff—toppings! Mine are topped with cheddar cheese, green onions and a roasted garlic sour cream. They were delicious and really addictive. They would make a fine appetizer or snack and a great substitute for a baked potato.
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Adapted from 5 Ingredient Fix on Food Network
- 1 pound small red bliss potatoes
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 to 1 cup cheddar cheese, grated
- 1 cup sour cream
- 1 roasted garlic head
- Zest of half a lemon
- 1/4 cup sliced scallions
- Preheat the oven to 400 degrees F. Place a piece of parchment paper on a cookie sheet. Set aside.
- Place the potatoes in a medium-sized pan and cover with water. Bring to a boil and cook until fork tender, 15-20 minutes. Drain potatoes and place on the cookie sheet.
- Take a small piece of parchment paper and place on top of each potato and flatten with your potato masher.
- Liberally brush EVOO over potatoes and sprinkle with salt and pepper. Bake for 20 minutes.
- Remove from the oven and top with cheese. Return to oven and bake until cheese is melted, about 5 minutes.
- Mix roasted garlic*, sour cream and lemon zest together. Salt and pepper to taste. Set aside.
- Remove from the oven and top with the roasted garlic sour cream and scallions. Serve immediately.
To make roasted garlic, cut a whole garlic head in half. Drizzle extra-virgin olive oil over the exposed garlic cloves. Wrap in aluminum foil and bake along with potatoes for 20 minutes. When you take out the potatoes to top them with cheese, remove the garlic. Let cool and squeeze out the garlic. Mash with a fork to make a paste and then add it to the sour cream and lemon zest.
If you are not making a full batch of crash potatoes, you can just roast a few whole garlic cloves too. Follow the same instructions as roasting a whole garlic head.