31 28 MARCH 2024 Food&Drink I can’t lay claim to have created crash hot potatoes, as I first came across them while cooking in Sydney many years ago. But they have been my go-to accompaniment for just about everything ever since. I have no idea how the name came about, but they are proof that the simplest of recipes are often the best. Crash hots are a scrumptious cross between a crunchy, crisp roast potato, a soft jacket potato and golden skin-on fries – but without the peeling or angst about how to produce the perfect roastie. Win-win. You can prep this recipe up to the end of step two, then keep it covered in the fridge for up to two days. I serve these for brunch, lunch or supper and the variations are endless. They make the perfect partner to an Easter roast lamb, cooking alongside the meat for the last 30 minutes. Add chopped fresh mint and a sprinkling of Cooks’ Ingredients Crispy Fried Onions before serving, or see my tips for more ideas. Moyra is a food writer, author and former cookery editor of Good Housekeeping magazine MOYRA FRASER What I’m cooking Photographs: Mowie Kay, Food styling: Troy Willis, Styling: Max Robinson, Art direction: Pippa Paine Crash hot potatoes Serves 4 Prepare 5 minutes Cook 45-50 minutes 1kg bag Essential British Baby Potatoes 1 bulb garlic, broken into cloves, skins left on and bashed a little 2 sprigs rosemary, leaves picked 6 tbsp extra virgin olive oil 1 Preheat the oven to 200ºC, gas mark 6. Put the potatoes in a pan with just enough water to cover, then bring to the boil. Cover and simmer for about 20 minutes, or until a skewer or fork slides in easily. Drain the potatoes in a colander and leave to steam dry for 1-2 minutes. 2 Line a large baking tray with baking parchment. Using the bottom of a tumbler or mug, gently squash the potatoes to split the skins and expose the soft potato inside (half-crushing them before roasting exposes the u y esh and allows the maximum surface area to turn crisp and golden). Add the garlic. 3 Season the potatoes with salt and pepper, top with the rosemary, and drizzle the olive oil over the top of the potatoes and garlic. Put in the oven, towards the top, for 25-30 minutes, or until the potatoes are golden, u y and crisp. Serve hot. V Per serving 1483kJ/355kcals/17g fat/2.5g saturated fat/42g carbs/ 2.8g sugars/5.6g bre/6.2g protein/0.1g salt/gluten free/vegan ‘These are a cross between a crunchy, crisp roast potato, a soft jacket potato and golden skin-on fries’ MOYRA’S TIPS Here are a few of my favourite ways to vary the recipe Chorizo & sage Toss some Cooks’ Ingredients Diced Chorizo and sage leaves into the potatoes for the last 15 minutes of cooking. Wonderful with soft fried or poached eggs for breakfast. Lightly smoked salmon & lemon crumbs Make full use of the oven and roast lightly smoked Scottish salmon llets alongside the potatoes for the last 20 minutes, until the sh is opaque and akes easily. Pop them on the tray sprinkled with panko breadcrumbs and nely grated lemon zest. Delicious with a quick mix of mayonnaise, lemon juice and chopped dill or chives. Smoky tomato chicken & potatoes Rub chicken legs with Cooks’ Ingredients Smoked Tomato Paste and some crushed garlic, then roast for 15 minutes. Add the potatoes and cook everything together for 25-30 minutes more, until the chicken is cooked through with no pink meat and the juices run clear. A simple side salad and fresh pesto are the only extras needed. Loaded crash hot potatoes Instead of fries with burgers or pan-fried steaks, try this. About 10 minutes before the end of cooking time, add a spoonful of soft goat’s cheese to each potato. Sprinkle over some drained and roughly chopped pickled cornichons and onions, then top with grated parmesan. Return to the oven until golden and crispy.
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