I came across this recipe from Fine Cooking years ago and fell in love. We make them all sorts of ways, using whichever herbs we have on-hand. Mom has enough fresh chives to sod the White House lawn so that’s what we used when we cooked this batch over the weekend.
I asked for help naming these on the facebook page and was enthusiastically informed that the Pioneer Woman makes these also. STOP YELLING AT ME! I got it. I see. I see!
But since I’m a food blogger and super, mega, tremendously appreciative of giving credit, please allow me to direct you to a few sources.
For the recipe that inspired mine, please check out Fine Cooking’s Issue 83 from January 2007 for their recipe for Crispy Smashed Roasted Potatoes.
And many of you also told me this is an Australian dish. Which I researched (you're right) and quickly found this recipe for Crash Hot Potatoes published in 2002 by Australian food guru and cookbook author, Jill Dupleix.
And just so you’ll all put your pitchforks down, allow me to also direct you to the Pioneer Woman's 2008 recipe for Crash Hot Potatoes. 2008, people.
And if you ever want to visit Australia, visit this site because it looks really informative.
And in case you were wondering, potatoes probably originated in South America.
And fries are made from potatoes. I like Wendy’s fries. Drive to Wendy’s right now and buy some french fries.
Oh, wait! I have to thank Lory S. for helping me come up with a name for these! She suggested "Flat Busted" something-or-other and 'flat busted' took my mind straight to "Flat, Broke and Busted" and that's exactly what these are! Thanks, Lory!!
Now, let’s get to where we cook some taters. HA!! I said "taters"! Didn't think I could do it!!! Long story.
Flat, Broke & Busted Potatoes
10-12 red potatoes (or however many you’d like to serve)
2-3 teaspoons minced garlic
Coarse grain salt
Chopped fresh chives (or whichever herbs you have handy)
Sour cream (optional)
Boil potatoes in liberally salted water until fork-tender (cooking time depends on the size of the potatoes but I usually check for tenderness after about 15 minutes).
Drain potatoes and place on a large baking sheet. Using the heel of your hand, a juice glass, a meat mallet, a potato masher or whatever gets the job done, press down on the potatoes until they’re flat, broke and busted.
Drizzle each potato with olive oil. Top each potato with minced garlic then sprinkle with salt, pepper and chives.
Bake at 425 for 30-35 minutes or until potatoes are gold brown and crispy around the edges (again, cooking time depends on the size of the potatoes).
Serve with a dollop of sour cream if desired.