Go Back

Crash Potatoes

These Australian-inspired Crash Potatoes are crispy on the outside, fluffy on the inside, and full of flavor. Boiled until tender, smashed, seasoned, and roasted at high heat, they make an easy, rustic side dish that pairs perfectly with crispy mains like Air Fryer Schnitzel.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 6-12 Whole new potatoes (or any small round potatoes)
  • 3 tbsp Olive oil
  • Kosher salt to taste
  • Black pepper to taste
  • Rosemary or other herbs of your choice
  • Finely grated Parmesan

Equipment

  • Stock Pot
  • Cupcake Pan or Sheet Pan
  • Potato Masher
  • Olive Oil Mister or Brush

Method
 

  1. Heat the oven to 450°F. A hot oven is key to getting those crispy edges.
  2. Boil the potatoes. Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender.
  3. Prep your pan. Drizzle olive oil generously over a sheet pan.
  4. Place the potatoes. Arrange the cooked potatoes on the pan, leaving space between each one.
  5. Smash each potato. Use a potato masher to gently press each potato flat. Rotate the masher 90 degrees and press again to create craggy edges. Push any potato bits stuck to the masher back onto the top.
  6. Drizzle and season. Drizzle with more olive oil, then sprinkle with salt, pepper, rosemary, and Parmesan.
  7. Bake. Bake 20–25 minutes until golden brown and sizzling.

Notes

Crash Potatoes might not always win a beauty contest, but they absolutely deliver where it matters most — flavor. Crispy on the outside, fluffy on the inside, and endlessly customizable, they’ve earned a permanent spot in our rotation.