Pioneer Woman’s “Crash Hot Potatoes” are one of my favorite things – I just love ’em!! But I got to thinking the other day, maybe… just maybe… I can make them even better. (I know – sacrilege, huh?) But how? As far as I’m concerned, the only thing that could make those crispy little savouries any better is – yep, you guessed it – Roasted Garlic. (In retrospect, I should have called this year’s Vegan MoFo “Roasted Garlic MoFo.”) But how? Then it hit me – the other day, my kids’ Gramma and I spent all day canning fruit and I bought a new melon-baller to core the pears (works like a charm, by the way). A melon-baller was the perfect tool to make my little garlic-infused darlings. After that, it was super easy to put everything together.
Beside a melon-baller and the obvious kitchen equipment, you will need:
- Small, round potatoes – I used Yukon Golds
- Garlic Cloves, peeled and gently smashed – 1 for each potato
- Olive Oil
- Kosher Salt
- Rosemary, or other herbs (optional)
Step 1 – Cork:
Preheat oven to 450°. Using the small end of the melon-baller, carve out a core. You will do this in two motions – the first removing the skin and a round “cork” which you will be replacing later, and second a deeper core where the garlic clove will go. Once you have cored the potato and removed both pieces, place a clove of garlic in the cavity. Drizzle a little bit of olive oil over the garlic clove and sprinkle with just a little kosher salt. “Recork” the potato.
Once all your potatoes are prepared, place them all on a foil-lined cookie sheet an inch or two apart. (I kept the extra little core pieces and put them in too.) Lay a couple pieces of rosemary between the potatoes. Cover the whole cookie sheet tightly with aluminum foil and put it into the hot oven for 25 minutes.
Step 2 – Smash
Take the sheet of potatoes out of the oven, uncover and smash them with the bottom of a plate or bowl. Don’t get all crazy and mash them – just smash them until they are about 1/2 -3/4 inch thick. Drizzle each potato with a little more olive oil and sprinkle with kosher salt. You can add a little chopped rosemary or other herbs at this time, or just leave them as-is. Put everything back into the oven uncovered and bake for another 20-25 minutes.
Step 3 – Potato Heaven
Take the potatoes out of the oven and serve. The garlic will be fully roasted, the potatoes will be crispy and tender, and your kitchen will smell delicious.
*Drools* I love all things garlic..
Those look amazing! I will have to try them one of these days!
So fancy, love it! I usually take smashed garlic cloves and just shove one in each potatoe after smashing. I like your idea much better.
Those potatoes are crazy good. My husband won’t let me make potatoes any other way anymore. Love your blog, ours is a mixed house, too 🙂
Thanks for your enthusiastic words!! The longer I do this blog, the more I come to understand just how many people are living in “mixed households.” It’s a great lesson in learning to adjust and adapt.