Crash Hot Potatoes (The Crispiest, Most Addictive Potatoes Ever!)
If you’ve never tried Crash Hot Potatoes, you are seriously missing out! These might just be the most delicious potatoes I have EVER made, and I’m not exaggerating one bit. In Australia, they’re famously called Crash Hot Potatoes — I still don’t know why, but WOW… whatever the name, these little golden bites are next-level amazing. Crispy, salty, buttery, garlicky, cheesy, herby… basically everything you want in a potato, all in one perfect bite.
This recipe is super simple, uses everyday ingredients, and makes the perfect side dish for dinner, holidays, BBQs, or honestly just snacking straight off the pan (guilty!). If you love potatoes that are crunchy on the outside and fluffy on the inside, this is going to be your new go-to recipe.
Why You’ll Love Crash Hot Potatoes
- Ultra crispy edges without deep frying
- Soft, creamy centers
- SO much flavor from the garlic, herbs, and Parmesan
- Easy ingredients and beginner-friendly
- Perfect for meal prep, entertaining, or quick weeknight dinners
- Totally customizable — add spices, sauces, or your favorite cheese
Ingredients You Need
- Baby potatoes (yellow or red work best)
- Olive oil
- Salt & black pepper
- Fresh garlic (finely chopped)
- Fresh herbs (rosemary, parsley, thyme, chives… whatever you love!)
- Grated Parmesan cheese
How to Make Crash Hot Potatoes (Step-by-Step)
- Boil the potatoes
Cook baby potatoes in salted water until they are fork-tender. Don’t overcook — you want them soft but still holding their shape. - Preheat the oven
Heat your oven to 450°F (230°C). High heat = maximum crisp! - Prepare the baking sheet
Drizzle a generous amount of olive oil on a baking sheet. The oil helps the bottoms get super crispy. - Smash the potatoes
Place the cooked potatoes on the oiled tray.
Using a potato masher, gently press down on each one, then rotate the masher slightly to get that “thick cookie” shape.
This creates lots of little craggy edges that crisp beautifully. - Season generously
Drizzle more olive oil on top.
Add salt, pepper, minced garlic, and your favorite fresh herbs over each potato. - Add the cheese
Sprinkle grated Parmesan cheese on each one. This melts into a salty, golden crust that is absolutely irresistible. - Bake
Bake for 20 minutes or until deeply golden, crisp, and sizzling.
The Result?
OMG… these potatoes are EVERYTHING.
Crispy on the outside → fluffy in the middle → garlicky → herby → cheesy → perfection.
Every bite tastes like heaven. Honestly, I always regret not making more because they disappear instantly!
Tips for Extra Crispiness
- Use smaller potatoes — they smash better.
- Don’t skip the oil on the tray AND on top.
- Spread them out so they have room to crisp.
- Add more Parmesan for an even thicker, crunchier crust.
Optional Flavor Variations
- Sprinkle paprika or chili flakes
- Use garlic butter instead of olive oil
- Add mozzarella or cheddar for extra cheesiness
- Serve with sour cream or garlic aioli
- Add lemon zest + parsley for a fresh twist
Final Thoughts
If you need a potato recipe that’s guaranteed to impress EVERYONE, this is it. These Crash Hot Potatoes are fun to make, bursting with flavor, and honestly addictive. Whether you’re feeding your family, hosting friends, or just craving something crispy and comforting, this recipe delivers every single time.
Trust me… double the batch. You’ll thank yourself later. 
