Bacon & Blue Cheese Crash Hot Potatoes

I’m terribly late to the crash hot potato party. Like, so late it might be over. While they were storming the world the 13-year old rebel living inside me was busy ignoring them and flat out refusing to take part in silly food fads.

Crash hot potatoes are made by smashing boiled baby potatoes flat, brushing them with olive oil and roasting them in a high heat oven until they’re super browned and crispy but still soft and tender on the inside like a baked potato. The crispy parts taste a little like french fries.

They’re so delicious you can eat them plain or treat them like a baked potato and load them up with all sorts of things. I topped these with chopped bacon and my favorite blue cheese plus a dollop of sour cream and green onion sprinkles.

Now I feel like the silly one.

Crash hot potatoes rock.

Here’s your invite.

Hello little pacmans!

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Recipe type: Side Dish

Author: Reeni

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 4 - 6 as a side

Ingredients

• 28 ounces baby new potatoes, no smaller than golf balls (I like Yukon Gold)
• olive oil, for greasing the pan and brushing on the potatoes
• salt & pepper
• ½ - ⅔ cup crumbled Roquefort
• 3 slices bacon, cooked and chopped
• sour cream, for serving
• snipped green onion or chives, for serving

Instructions

1. In a large saucepan boil the potatoes in plenty of salted water until fork tender about 20 - 25 minutes, depending on their size. Drain well in a colander.
2. Preheat oven to 475 degrees F. Grease a large, rimmed non-stick baking sheet with olive oil.
3. Place the potatoes on the baking sheet and smash them flat with a potato masher or the bottom of a drinking glass.
4. Brush the potatoes with oil and sprinkle them with salt and pepper.
5. Bake 25 - 30 minutes, depending on their size, until browned and crispy. Flip them over and bake 10 more minutes.
6. Top with the blue cheese and bacon, dollop with sour cream and sprinkle with chives.

Notes

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