I am a strong believer that humble spuds (or potatoes for those who don’t speak my lingo) are the most versatile vegetable. Chip them, wedge them, mash them, bake them, fry them, boil them, steam them… you name it really, and the potato has been there, done that.
Growing up in an Aussie household my mum was very focused on dinner consisting of meat and three veg. Back in the day my potatoes were usually served to me either mashed or boiled. Sorry mum, but needless to say those things got smothered in tomato sauce.
But then, it all changed. One night we went over to a friend’s place for dinner, and mum was inspired. The new potato was born: the Crash Hot Potato. Now I can’t remember if she came up with this name by herself, or if that was my friend’s mum (apologies if I’m not giving credit where credit is due).
These potatoes take even the most mundane meal to a new level. They are crispy on the outside, fluffy and light on the inside, and deeeeeelicious.
The most important part of this recipe is the double cooking of the potatoes. You have to cook them in the microwave first, and then in the oven. This allows you to achieve all the right textures. Then season and BAM, you’re good to go!
What’s your favourite way to eat potato? Comment below and let me know!
Mum's Crash Hot Potatoes
Hot potato, hot potato
- 4 washed potatoes
- olive oil
- tuscan herbs
Preheat the oven to 200 degrees fan forced.
Wash your potatoes under running water and dry thoroughly.
Pierce the surface of each potato a few times with a fork (this stops them exploding in the microwave).
Place them on a microwave safe platter and cook them in the microwave on high for 10 minutes. If they are not easily squashable after this time, continue cooking at 5 minute intervals.
Remove the potatoes from the microwave and squash them with a fork. Season generously and place in the oven until golden brown and crispy on the outside.