Crash Potatoes

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I have now discovered my new favorite way of eating potatoes.  Last summer I discovered grilled potatoes. This summer it’s the Pioneer Woman’s Crash Potatoes.  Basically, crash potatoes are another method for making twice baked potatoes but even easier and just as tasty. They combine the creamy interior of mashed potatoes with the crispy edges of roasted ones.

It all begins with some red potatoes.  You boil them, skins and all, in water until they are fork tender.  Drain and place on a baking sheet that has been coated with olive oil. Now is where the “crash” part comes in for this recipe. Use a potato masher to flatten each potato. Brush the tops of the potatoes with olive oil and sprinkle with kosher salt, pepper, and dried herbs.

Crash Potatoes | realmomkitchen.com

Then they get cooked in the oven at 450 degrees for about 20 minutes.  The results are a medley of textures. It has a crispy exterior with a tender interior that’s simply irresistible. This potato lover was in heaven!  I may have eaten 2, maybe 3, or even 4 of these for dinner when I made along with the finger lickin’ boneless beef ribs.

Here is what you need to make the
Crash Potatoes

Crash Potatoes | realmomkitchen.com

Crash Potatoes

Real Mom Kitchen

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  • 12 medium sized red potatoes
  • 3 or so Tbsp of olive oil I used garlic infused oil oil for extra flavor
  • kosher salt
  • pepper
  • dried or fresh herbs I used dried thyme and dried chives


  • Fill a large pot with salted water. Add potatoes to the water. Be sure there is enough water to cover the potatoes.
  • Bring to a boil and boil until fork-tender. It should take around 15-20 minutes. Preheat your oven to 450 while they boil.
  • Drain water off potatoes and set aside.
  • Drizzle a baking sheet generously with olive oil. I would say you need at least 1 1/2 Tbsp.
  • Place cooked potatoes on the baking sheet, spacing the out evenly on the sheet, 3 rows of 4 potatoes.
  • With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Think of making a crisscross shape on them like you do with a fork on a peanut butter cookie.
  • Brush the tops of each crushed potato generously with the remaining olive oil. You can use more if needed.
  • Sprinkle potatoes with kosher salt, fresh ground black pepper and herbs.
  • Bake in a 450 degree oven for 20-25 minutes until golden brown.
Tried this recipe?Let us know how it was!

Recipe adapted from Pioneer Woman.

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  3. These are the best-my kids love them. Like someone else has said, they’re great when cooked a little long and they get really crunchy.

  4. I boil mine in chicken stock not water. I think it gives them better flavor. I also use the small red gourmet potatoes or whatever is available at the farmers market.

  5. Just made these last week for the first time. Used rosemary from my garden. So yummy. I also left them in longer to make them more crispy! Everyone loved them.

  6. These are so yummy! We bake them just a little longer even to get them a bit more crispy. Awesome recipe!

  7. These look so good! I love it when a dish is simple but still delicious. I’m adding these to next weeks menu – can’t wait to give them a try.