Hot Crash Potatoes

I have been hearing about Hot Crash Potatoes for months now! They seem to be the new rage so you know I had to try them out.  I did give a variation of them a try with Sweet Potatoes a few months ago which was pretty good and definitely tasty, but I must say the red potatoes blew the sweet potatoes out of the water!  The outside gets a nice crispy crust while the inside of the potatoes are nice and creamy and fluffy.  I will most definitely be making these again ....and again.  The recipe that I used came from "The Pioneer Woman" another blogger.

Hot Crash Potatoes: Serves 3-4

1-3/4lbs Small Red Potatoes (approx 1-2" in diameter)
1TB Olive Oil
Salt
Pepper
Onion Powder
Crushed Rosemary

Scrub and clean the potatoes, then place in a pot of water and bring to a boil. Cook until the potatoes are very fork tender. Basically to the same level that you would want them to be to mash. I had approximately 2" diameter potatoes and once they came to a boil I cooked them for approximately 10-12 minutes. Once cooked drain and place on a greased cookie sheet.

Now for the fun part! With a fork or a potato masher lightly push down on the top of each potato which will cause it to break open and spread out. Lightly brush the tops of each potato with the Olive Oil then liberally sprinkle the salt, pepper, onion powder and rosemary over the top of the potatoes.

Place in a 375° oven for 30-35 minutes. The skin of the potatoes will be beautifully crisped that you would think they were fried, while the inside of the potatoes are smooth and wonderful all by themselves. It is the best of a french fry, baked potato and mashed potato all in one.

I served this with Roasted Carrots & Roasted Pork Tenderloin. It was a perfect accompaniment to the meal and I know it will go well with many other meals as well. 

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WW: 6 Points Plus / serving @ 3 servings
4 Points Plus / serving @ 4 servings