If you are tired of plain baked potatoes, you’ll want to give this crispy alternative a try. Crash hot potatoes originated in Australia and were made popular by the Pioneer Woman, Ree Drummond (who just happens to be one of my daughter, Elena and my favorite celebrity chefs.) As part of our new routine, we try to cook some type of dish together during the week to spend time together and also teach her the important skill of cooking for herself.
Cheesy Crash Hot Potatoes
Ree credits Australian food writer, Jill Dupleix, for developing the basic recipe. You can read about its history here. This adapted version features aged Asiago cheese, which hails from the northeastern part of Italy. Its robust, nutty flavor adds an interesting dimension to the crispy, baked potato base. Rich butter and fresh parsley round out the flavors to create a really fabulous dish your family will love!
Is This A Kid Friendly Recipe?
To be honest, I think most recipes have the ability to be kid friendly with a little patience and tolerance for messy counters. However, this one is especially simple that can be in varying levels of parent involvement depending on the age and maturity of the child. My daughter is 8 years old and for the most part, all I really did was chop the parsley, drain the potatoes and put the tray in and out of the oven. However, I know other parents that may feel comfortable letting their child use the oven. (Elena tends to be a bit accident prone, so I’m a little more cautious than most.)
What are some alternatives to traditional Cheesy Crash Hot Potatoes?
The best part about this recipe is the adaptability to other flavors. If you aren’t a fan of asiago cheese, you can substitute any others that you would prefer.
- Cheddar and Bacon
- Garlic, Chives and Sour Cream
- Mushrooms and A1 Steak Sauce
- Montreal Steak Seasoning and Blue Cheese Crumbles
- Feta and Tzatziki Sauce
- Ginger, Garlic and Soy Sauce
- Mozzarella, Garlic, Oregano and Basil with Tomato Sauce
How do you make Cheesy Crash Hot Potatoes?
Cheesy Crash Hot Potatoes
- 1 lb. small red potatoes
- 5 tbsp unsalted butter cut into small chunks
- 4 oz. aged Asiago cheese freshly grated
- 3 tbsp fresh parsley finely chopped
- Salt and black pepper to taste
- Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool. *If you have an instant pot, you can also steam them briefly under pressure.
- Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
- Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
- Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.