Have you ever made crash hot potatoes? They became really popular when one of my favorites…the Pioneer Woman made them. They are such a fun side dish and there are never any leftovers, LOL. These Asiago Cheese Crash Hot Potatoes are a little different take on this yummy dish.
Asiago Cheese Crash Hot Potatoes
I love a good crisp on pretty much anything except a cookie, LOL. It is a nice change from mashed potatoes or baked potatoes too.
This recipe is an adaption from Ree Drummonds recipe and I think it is yum, yum, yummy. The Asiago cheese brings a delightful nutty flavor to the potatoes that is just plain good.
Can potatoes be a main dish? 😆 Let's face it…these are the best thing on the plate!
How to Make Asiago Cheese Crash Hot Potatoes
1. Preheat oven to 450°F and line a large, rimmed baking sheet
2. Boil a large pot
3. Once cool enough to handle, place potatoes on prepared baking sheet and mash with a potato masher
4. Top each potato with butter and half the Asiago cheese
5. Remove from oven and top with remaining cheese and fresh parsley. Serve immediately.
If you don't have a potato masher you can just use a mug. Use the bottom of the mug to smash the potatoes!
Great Side Dish
This is such a great side dish. It would be perfect with my mini meatloaves…one of my family favorites!
Did I mention that I love not having to peel the potatoes? That is a huge bonus for me!
Let me know how much you love these! Don't forget to PIN this too!
- 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
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1. Preheat oven to 450°F and line a large, rimmed baking sheet with aluminum foil
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2. 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.
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3. 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.
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4. 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.
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5. 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).
Adapted from The Pioneer Woman
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