Feb 2, 2010

Crash Hot Orange Potatoes

Crash Hot Orange Potatoes

I still remember the first time I ran into these beauties: Crash Hot Potatoes. It was near the end of 2007 and I’d just gotten hooked on reading all these great food blogs. Yet somehow this recipe reeled me in from the very first moment I laid eyes on it here, in a British food blog called: A Wee Bit of Cooking. I was fascinated. It looked so simple, innovative and different. I like different.

I gave it a go and, as to be expected, absolutely loved the potatoes! Even my then 1-year-old devoured them. About a year later this same recipe was spread all over the internet like wildfire. Seriously, it popped up like ‘jack-in-the-box’ and was literally everywhere.

Last week, while flipping through a Dutch women’s magazine, was the only time since I first set my teeth into a crash hot potato that I found a variation to this recipe. A variation I never would have thought of myself, but that was every bit as intriguing as the original recipe. Orange and potatoes? Are you kidding me? Loved the idea!

I just hope Jill Dupliex doesn’t mind her recipe being tweaked here and there, but somehow I doubt it. Not when it results in something tasting this good!



Ingredients:

14 small potatoes
3 oz butter
orange zest
1 small garlic clove
1 tsp dried parsley
coarse sea salt
black pepper

Directions:

Give your potatoes a seriously good scrub. Transfer them to a pan, add about 2 tbsp salt and pour in enough water to submerge them. Boil the potatoes for about 20 minutes, depending on their size, until tender.
Crash Hot Orange Potatoes

Get yourself about 3 oz of butter.
Crash Hot Orange Potatoes

Wash and grate the orange zest. About 1/4 to 1/2 a tsp. I wasn’t sure what to think of the combination orange and potatoes, but wow, it was a match made in heaven!
Crash Hot Orange Potatoes

Grate a small garlic clove, add 1 tsp dried parsley and a huge amount of freshly cracked black pepper to the butter.
Crash Hot Orange Potatoes

Mix it all up and let the flavors mingle for a while.
Crash Hot Orange Potatoes

Preheat your oven to 425F (220C).

 
Once the potatoes are done, drain them and let them steam dry for a while, 5 minutes or so. Line a baking tray with baking paper—that way you won’t have to put oil or butter underneath them saving you calories—and use a masher to lightly break the potatoes. Be careful not to break them all the way through, just the top half.
Crash Hot Orange Potatoes

Divide the butter over the potatoes and sprinkle them with the coarse sea salt.
Crash Hot Orange Potatoes

Bake the potatoes at 425F (220C) for 20 minutes. Until crispy and brown.

These were amazing! The orange added a really unique flavor that was great with the grilled chicken and green salad I served them with! Of course the garlic, parsley, salt and butter did the rest.
Crash Hot Orange Potatoes

Next one to try are crash hot potatoes with lemon, garlic and sage (or thyme) butter, seems like heaven on a plate as well. I foresee lots of variations in our near future, and naturally I’ll have to sample them all. How terrible!



Kay’s Recipe Card

Click here for printable size.

Crash Hot Orange Potatoes
Ingredients
  • 14 small potatoes
    3 oz butter
    orange zest
    1 small garlic clove
    1 tsp dried parsley
    coarse sea salt
    black pepper
Directions
  1. Give your potatoes a seriously good scrub. Transfer them to a pan, add about 2 tbsp salt and pour in enough water to submerge them. Boil the potatoes for about 20 minutes, depending on their size, until tender.

    Wash and grate the orange zest. About 1/4 to 1/2 a tsp to 3 oz of butter. Grate a small garlic clove, add 1 tsp dried parsley and a huge amount of freshly cracked black pepper to the butter. Mix it all up and let it sit for a while. Preheat your oven to 425F (220C).

    Once the potatoes are done, drain them and let them steam dry for a while, 5 minutes or so. Line a baking tray with baking paper—that way you won’t have to put oil or butter underneath them saving you calories—and use a masher to lightly break the potatoes. Be careful not to break them all the way through, just the top half. Divide the butter over the potatoes and sprinkle them with the coarse sea salt. Bake the potatoes at 425F (220C) for 20 minutes, until crispy and brown.
copyright © kayotickitchen.com

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    35 Comments »

    1. 1

      They look spectacular! I like the original potatoes but I’ll definitely try this version as well.

      Maria on Feb 2, 2010 @ 5:52 pm
    2. 2

      I think they would go nicely with fish, too. You should try crash hot sweet potatoes. The dark orange fleshy kind the people here in the states refer to as “yams.” Mix some onion powder, cinnamon, chili powder, and black pepper in with your butter. They’re really good this way along side some BBQ (pork, chicken, etc.)

      Andilynn on Feb 2, 2010 @ 5:55 pm
    3. 3

      @Andilynn:

      Never thought of using sweet potatoes for this! Going to try those next!!

      Kay on Feb 2, 2010 @ 5:57 pm
    4. 4

      Kay, you’ve really outdone yourself again!

      Melanie on Feb 2, 2010 @ 6:05 pm
    5. 5

      Long time reader, first time commenter *waves*!!! Your food photos really are among the best I’ve seen online.

      Allie on Feb 2, 2010 @ 6:12 pm
    6. 6

      Ohhhhhhhhhhh looks SOOOO good!

      Amber Harvey on Feb 2, 2010 @ 6:14 pm
    7. 7

      How did I miss these crash potatoes the first time around? I’m definitely going to have to fix that and try one of these versions soon. I do have some oranges on hand …

      Alison on Feb 2, 2010 @ 6:24 pm
    8. 8

      That is a fabulous recipe! What gorgeous potatoes!

      Cheers,

      Rosa

      Rosa on Feb 2, 2010 @ 7:01 pm
    9. 9

      Weird, but most of all, very cool. Love it!

      naomig on Feb 2, 2010 @ 7:48 pm
    10. 10

      Your photos are the very very very best I’ve seen so far.

      Lisa on Feb 2, 2010 @ 7:53 pm
    11. 11

      I never, ever would have thought about that. Brilliant!

      Dandy on Feb 2, 2010 @ 11:23 pm
    12. 12

      orange zest, what an idea. i love it.

      tobias cooks! on Feb 3, 2010 @ 12:30 am
    13. 13

      WoW! I have to try…

      Diana on Feb 3, 2010 @ 1:04 am
    14. 14

      These look fabulous…who would have thought to put orange zest in potatoes…I love this idea..thank you for sharing the recipe….Sue

      Sue @Rue Mouffetard on Feb 3, 2010 @ 4:09 am
    15. 15

      I absolutely love these potatoes and husband requests them often.

      Next I wanna try them with a southwest flavor like cumin, cilantro, lime, I’m thinking!!

      doodles on Feb 3, 2010 @ 4:12 am
    16. 16

      Comfort food at its best.

      Fiona on Feb 3, 2010 @ 5:20 am
    17. 17

      Wow, these look fantastic! I can’t wait to try them, and maybe make some extra butter for my morning bread!

      Brit on Feb 3, 2010 @ 7:52 am
    18. 18

      I’ve gotta try this. I’m gonna try this TONIGHT!!! Yum.

      Farmer Gal on Feb 3, 2010 @ 9:41 pm
    19. 19

      Excuse my question: I’m such a beginner. Why are they called “crash” potatoes?

      Daisy on Feb 4, 2010 @ 2:46 am
      1. @Daisy:

        I guess because you crash them with a masher?

        Kay on Feb 4, 2010 @ 9:35 am
    20. 20

      Viva? Lekker zijn ze he?

      Denise on Feb 4, 2010 @ 8:10 pm
    21. 21

      @Denise:

      Wist niet meer of het nou de Viva of de Vriendin was! :)

      Kay on Feb 4, 2010 @ 9:08 pm
    22. 22

      Using a compound butter for these is such a good idea! So many options. Thank you!

      Cindy on Feb 8, 2010 @ 11:47 pm
    23. 23

      I fixed these the other night wth dinner and blogged about it!

      http://quidquidquidquid.blogspot.com/2010/02/sunday-dinner-baked-chicken-legs.html

      Kate on Feb 23, 2010 @ 3:24 pm
    24. 24

      NICE Job! Can’t wait.

      Kathleen on Feb 25, 2010 @ 12:27 am
    25. 25

      Wow, I’ve never thought about combining orange and potatoes before, but this looks so appetizing and intriguing, I’m going to have to give the recipe a try!

      Megan on Mar 3, 2010 @ 2:28 am

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