Crash Hot Potatoes

These are the potatoes I made for this year’s St. Patrick’s Day dinner. I had heard about these so many times but had never made them. I thought they came out really delicous-and they couldn’t be easier to make. Boil, mash, sprinkle, bake. That’s it. I used Red A potatoes. They were perfect with the corned beef and cabbage-neither of which I cook the traditional way.



Crash Hot Potatoes


  • 3 lbs of red potatoes
  • 3 tbsp olive oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • fresh rosemary


  1. Preheat oven to 450F.
  2. Bring a pot of salted water to boil. Add the potatoes and cook until fork tender. Drain the potatoes and set aside.
  3. On a large baking sheet drizzle the olive oil. Place the potatoes a bit apart from each other. Using a potato masher gently press down to mash a bit then turn the masher 90 degrees and gently mash a bit more.
  4. Drizzle with olive oil, sprinkle with salt and pepper and rosemary and bake for 20-25 minutes until golden and crispy.

Recipe courtesy of

Note: one of those eating with us has a sodium intake restriction so I did not salt the water. I  made one row of potatoes with a large gap from the others and did not sprinkle any salt on them. What a convenient way of accommodating a restriction yet making the same dish for all.


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