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Get ready for a cheesy delight with these Cheesy Crash Hot Potatoes! Crispy on the outside, tender on the inside, and topped with melted cheese. This side dish is perfect for any meal and will have everyone asking for seconds! 😋
Looking for a way to switch up your potato game? Say goodbye to the mundane baked potato and hello to Cheesy Crash Hot Potatoes! This delightful dish has its roots in Australia, where it was first dreamed up by food writer Jill Dupleix. Thanks to the culinary queen Ree Drummond, better known as the Pioneer Woman, this recipe has danced its way into kitchens worldwide, including mine!
Now, imagine taking that already fabulous idea and infusing it with the bold, nutty flavors of aged Asiago cheese from the lush fields of northeastern Italy. Each bite of these potatoes offers a crispy exterior and a melt-in-your-mouth, cheesy interior, creating a taste sensation that’s simply irresistible. But why stop there? We add a dollop of rich butter and a sprinkle of fresh parsley to elevate this dish to heavenly heights.
These Cheesy Crash Hot Potatoes aren’t just a side dish; they’re a conversation starter. Perfect for family dinners, potlucks, or even a cozy night in, they promise to steal the show. So, whether you’re a seasoned potato aficionado or just looking for something new to try, this recipe is sure to impress. Let’s break away from the ordinary and make something extraordinary tonight. Your kitchen will never be the same!
Prep time: 10 minutes
Cooking time: 25-30 minutes
Serves 4
Ingredients
1 lb. small red potatoes
5 T. unsalted butter, cut into small chunks
4 oz. aged Asiago cheese, freshly grated
3 T. fresh parsley, finely chopped
Salt and black pepper, to taste
How to Make Cheesy Crash Hot Potatoes
- Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
- Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher until flat. Leave room between potatoes so they are not overcrowded.
- Top each potato with butter and half the Asiago cheese and fresh parsley. Place in pre-heated oven and bake for 20-25 minutes, or until potatoes are nicely browned.
- Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
Tip: If you do not have a potato masher, you can use the bottom of a heavy coffee mug or soup bowl to flatten the potatoes. Choose a sturdy item that won’t crack from the pressure of pushing down on the boiled potatoes.
