Crash Hot Potatoes, A Lightened-Up Pioneer Woman Recipe

Crash Hot Potatoes, A Lightened Up Pioneer Woman Recipe from #potatoes #baked #recipe

I don’t know about you, but I am always looking for new side dish ideas. I mean, there are only so many nights I can serve steamed broccoli or brown rice. And mashed potatoes get boring. So I was flipping through my Pioneer Woman cookbook and came across this recipe for Crash Hot Potatoes. GENIUS! I love baked potatoes, and I often mist them with olive oil and sprinkle them with sea salt. This recipe crashes down on my favorite baked potato method. Literally. Plus, it’s a whole heck of a lot faster than baking a potato.

This lightened up Pioneer Woman Recipe for Crash Hot Potatoes was achieved by misting the olive oil instead of ‘generously drizzling it’ all over everything. We love olive oil, but our butt doesn’t need us to be generous with it!

Boil them whole, smash them (be careful, because those suckers are slippery), mist them with olive oil, and then bake them until crispy.

So easy my mind was blown.

Crash Hot Potatoes - A lightened up Pioneer Woman recipe! #potatoes #baked #healthy

Crash Hot Potatoes are great for dinner, lunch, brunch, breakfast, or a late night snack. You can fancy them up with any number of fresh herbs or spices, or just eat them naked. Any way you look at it, it’s a great new way to eat the same old side dish!

Crash Hot Potatoes - Lightened Up Pioneer Woman Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 6 Servings

Serving Size: 2 Potatoes

Crash Hot Potatoes - Lightened Up Pioneer Woman Recipe


12 medium red new potatoes (2 1/2" - 3 1/4" diameter)
Kosher salt, to taste
Black pepper, to taste
Rosemary, Garlic, or other fragrant herbs
Olive oil mister

Step by Step

  1. Fill a large stock pot with water, and a sprinkling of salt. Bring to a boil, add whole potatoes, and cook them until they are fork-tender.
  2. Mist a cookie sheet with olive oil. Place potatoes on the cookie sheet leaving plenty of room between each potato.
  3. With a potato masher or large fork, press down each potato until it's slight flat. Don't get crazy or you'll have mashed potatoes!
  4. Mist the tops of each crushed potato with more olive oil.
  5. Sprinkle potatoes with salt, fresh ground black pepper, and fresh chopped rosemary (or whatever herb you have available.)
  6. Bake in a 450 degree oven for 20-25 minutes until golden brown and crispy!
  7. ENJOY!


WW PP 8 • Calories 312 • Total Fat 1.9g • Cholesterol 0mg • Sodium 53mg • Total Carbohydrates 68.4g • Dietary Fiber 7.7g • Sugars 4.3g • Protein 8.1g • Vitamin A 1% • Vitamin C 62% •Calcium 6% • Iron 19%


Adapted from the Pioneer Woman.

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  • Celeste B.

    Love crash potatoes. I usually put about 1/2 tsp. oil per potato then spray them about halfway through cooking. They are awesome!

  • ofps

    I have to say the more fat I eat the skinnier I have gotten. I was a low-fat vegetarian for years and kept getting fatter and sicker. Now at 56, I weigh what I weighed in high school with a bmi of 20.x. Fat doesn’t necessarily make you fat, we need it so we can make important hormones You might read Gary Taubes – Good Calories, Bad Calories – it’s long, so here’s the short version – an article based on what he learned while researching the book –

  • oldcavpilot

    Instead of just herbs, try adding crushed bacon and low fat cheese; out of this world.

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  • Cindy’s Creative Cuts

    We love this recipe! I posted a link to this on my blog about Kid Tested – Family Favorite Recipes Everyone Will Love! It’s a favorite for sure!

    • Christy_TheSistherhood

      Thank you!!!!