Crash Hot Sweet Potatoes Food

CRASH HOT POTATOES

Steps:

• In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
• Preheat the oven to 475 degrees F.
• Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

CRASH HOT POTATOES

Steps:

• Boil potatoes in salted water until fork tender. (This is very important! They must be very tender.).
• Drizzle sheet pan generously with olive oil.
• Place tender potatoes on sheet pan, leaving plenty of room between each potato.
• With a potato masher, gently press down each potato until it slightly mashes, rotate the masher 90 degrees and mash again. (One reviewer suggested using the bottom of a glass for this step. I tried it, and it works MUCH better than the masher.).
• Brush tops of mashed potatoes with olive oil.
• Sprinkle with salt, pepper and herbs.
• Bake in 450 degree oven for 20-25 minutes or until golden brown.

CRASH HOT SWEET POTATOES

Steps:

• Peel the sweet potatoes and slice about 1 1/4 inches thick. To a pot filled with just enough water to cover the potatoes, add 1/2 teaspoon salt to the water; bring to a boil. Add potato slices and simmer for about 12 minutes or until slightly softened. Remove the slices carefully to a wire rack and allow to cool for about 10 minutes.
• In the meantime mix together the olive oil and butter; set aside.
• Preheat oven to 350 degrees and line a large baking sheet with parchment paper or foil.
• In a small bowl, blend the topping ingredients together, making sure the sugar is completely distributed.
• Using a flat-bottomed bowl or glass, slightly mash each potato slice, taking care that they stay intact. (Note: If the bowl/glass sticks, rub a little olive oil on the bottom.) Using only half of the oil/butter mixture, drizzle each slice with a mixture of the butter and oil.
• Sprinkle the slices evenly with half the topping mixture, avoid getting the topping on the sheet between the slices, if possible, for it will burn and smoke before the potatoes are done. Note: if the patties are firm enough, simply dip them into the mixture, patting to stick.
• Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings. Place slices on prepared baking sheet.
• Bake in the preheated oven for 20 minutes, carefully flipping each slice and return to oven for about 10 minutes more. Serve immediately.

AUSTRALIAN CRASH HOT POTATOES

Steps:

• Microwave, boil or bake baby potatoes until fork tender.
• Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie).
• Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each.
• Top with grated Parmesan cheese.
• Bake for 20 minutes.

CRASH HOT POTATOES

Steps:

• Heat oven to 230degC (459degF).
• Don't peel the potatoes, boil or cook in microwave until they are cooked, without being too soft.
• Drain, and arrange on a paper lined baking tray, use a potato masher to squash each potato flat, until it is twice its original diameter.
• Brush the tops with olive oil and scatter with sea salt, pepper and herbs.
• Bake on the top shelf of the oven for 20 to 25 minutes until crisp and golden.