Made this for a quickie lunch. Adapted this from Pioneer Woman and she got this from an Australia food writer, Jill Dupleix. Yes Ree, I love Australia too!
This one somewhat reminds me of potato latkes but they are just not. These are a lot healthier though it did involve oil, EVOO. It's first parboiled until it's fork tender. Then it's placed on a well EVOO-ed tray. Space them a little and use a fork or potato masher to mash them down so you get potato cookies. That's why it's called crash hot potatoes right? It's crash like this and you eat it hot out from the oven.
I paired this with a Garlic Aioli. This garlic aioli is one I've been using twice and modified from various sources I could happily call it mine. It makes 1/2 a cup so use it to dip them generously or make less.
Crash Hot Potatoes
(adapted from Ree Drummond, click here to see step-by-step photos by Ree)
12 whole baby potatoes, washed and scrubbed clean.
3 tbsp EVOO
Seasalt To Taste
Freshly grinded black pepper to taste
Begin by bringing a pot of salted water to a boil. Add in all the potatoes and cook until they are fork-tender. On a sheet pan, generously drizzle over EVOO. Place tender potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher or just a fork, gently press down each potato until it slightly mashes. You can choose to rotate the potato masher 90 degrees and mash again but I didn't. Brush the tops of each crushed potato generously with more EVOO. Sprinkle potatoes with seasalt, freshly grinded black pepper and dried mixed herbs generously. Pop it into a preheated oven for 230°C and bake it for 20 to 25 minutes until golden brown.
(makes 1/2 cup or so)
1 large egg yolk
2 cloves garlic
1/2 tsp salt
1/4 cup EVOO
1/2 tbsp hot water
1/2 tbsp freshly squeezed lemon juice
2 tbsp egg mayonnaise or more
I like to use roasted garlic. There is something magical tasting when garlic head is well roasted. Plain raw garlic would do but crushed it finely through a garlic presser. You could also turn this into a bacon garlic aioli by using bacon drippings instead of EVOO or just half and half of both. Sometimes, when I ran out of mayonnaise, I actually added tartare sauce in place of mayo. and cut down the lemon juice a little. It tasted great to us. As I've said, this might not be very authentic of aioli but it's just how we like it. Please don't condemn me....
Place the pureed or crushed garlic, the egg yolk and salt in a food processor. Process until smooth and gradually add in the EVOO or bacon drippings and continue processing until thick. Stir in the hot water and lemon juice and process until combined. Finally, stir in the mayonnaise and mix well. Keep warm until needed to serve.
Serve the crash hot potatoes with warm roasted garlic aioli and close your eyes to enjoy moments of rarity and comfort!