Cheesy Crash Hot Potatoes
We eat lots of potatoes in all kinds of different ways. But there’s always the urge to find something a little bit different. This copycat crash hot potatoes recipe definitely ticked the box. Cheesy, full of taste but also easy to make, they’ve become a favourite. Want to try them out?
As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.
What are crash potatoes?
Crash potatoes are an upgrade on your standard baked potato and originally came out of Australia. They were made famous by Ree Drummond of Pioneer Woman and she credits Australian food writer Jill Dupleix for the original idea. You can catch more of the back story here.
This recipe is a little different from the original because it uses Asiago cheese. This is a cheese from the north-east of Italy that is nutty with a strong flavour and works perfectly when cooked (because not all cheeses do). It also works well with the richness of the butter and some fresh parsley to give a good blend of flavours without being too complicated.
What to use if you can’t get Asiago cheese
One thing I have noticed is that getting Asiago cheese isn’t always easy here in the UK. But the good news is that there are a three options if you can’t get your hands on it:
- Parmesan – my go to cheese for almost anything, it is a little less salty than Asiago and is available pretty much everywhere
- Pecorino Romano – a sheep’s cheese that is a bit saltier than Parmesan and has a bold flavour. It is popular for pasta and pizza and would work well in a dish like this one
- Dry Jack – this is one for the US readers as it seems to be a US cheese but is a similar texture to Asiago but not as strongly flavoured. You might want to mix it with a bit of Parmesan to add to the taste
What you need to make cheesy crash potatoes
- 1 lb. small red potatoes
- 5 T. unsalted butter, cut into small chunks
- 4 oz. aged Asiago cheese, freshly grated
- 3 T. fresh parsley, finely chopped
- Salt and black pepper, to taste
Kitchen equipment
- Large baking sheet
- Large saucepan
- Potato masher
How to make the recipe
Preheat the oven to 450F / 230C and line a large baking sheet with aluminium foil.
Boil a large saucepan of salted water and add the potatoes. Cook for 15 minutes or until the potatoes are tender when prodded with a fork. Drain the water and leave the potatoes to cool.
Once cool enough to handle, add the potatoes to the baking sheet and mash until flat with the potato masher. Leave enough room between each potato so they aren’t overcrowded.
Top each potato with butter and half the cheese and parsley. Place in the preheated oven and bake for 20-25 minutes or until golden brown.
Remove from the oven and add the rest of the cheese and parsley then serve.
Recipe tips
If you don’t have a potato masher, you can use the bottom of a heavy coffee mug or even the bottom of a soup bowl to flatten the potatoes. Just make sure it is nice and sturdy!
To upgrade the recipe even further, why not add some cooked bacon, chopped up small? Toss it after the first lot of cheese and let it cook to add the flavour. In place of parsley, you could also use chives diced up small.
You can use white potatoes if you aren’t keen on red ones. Look for a ‘new’ potato type that will hold its shape and not go too mushy.
Cheesy Crash Hot Potatoes
Check out this copycat cheesy crash hot potatoes recipe for a delicious and simple light meal or to go with a favourite chicken dish for a main meal
Ingredients
- 1 lb. small red potatoes
- 5 T. unsalted butter, cut into small chunks
- 4 oz. aged Asiago cheese, freshly grated
- 3 T. fresh parsley, finely chopped
- Salt and black pepper, to taste
Instructions
STEP 1: Preheat the oven to 450F / 230C and line a large rimmed baking sheet with aluminium foil.
STEP 2: Boil a large saucepan of salted water and add the potatoes. Cook for 15 minutes or until the potatoes are tender when prodded with a fork. Drain the water and leave the potatoes to cool.
STEP 3: Once cool enough to handle, add the potatoes to the baking sheet and mash until flat with the potato masher. Leave enough room between each potato so they aren’t overcrowded.
STEP 4: Top each potato with butter and half the cheese and parsley. Place in the preheated oven and bake for 20-25 minutes or until browned.
STEP 5: Remove from the oven and add the rest of the cheese and parsley then serve.
Notes
If you don't have a potato masher, use a coffee mug or soup bowl to press the potatoes down and crash them
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 342Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 57mgSodium: 553mgCarbohydrates: 24gFiber: 2gSugar: 2gProtein: 13g
