May 29, 2013

Flat, Broke & Busted Potatoes

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 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.

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 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.


Everybody good?

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)
Salted water
Olive oil
2-3 teaspoons minced garlic
Coarse grain salt
Black pepper
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.


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Kathleen said...

Instead of red potatoes can I use baking potatoes? of course I would think that cooking times may be longer.

Mandy Rivers said...

I wouldn't use the huge ones but I can't see why using small or medium-sized ones wouldn't work! Let me know how they turn out if you decide to try it!

New to Healthy Eating said...

I'm making them right now along with a Monterey Jack cheese and spinach stuffed chicken (rolled in Italian Panko Breadcrumbs) and roasted bell peppers (red, yellow and orange)

Lynn Vining said...

Got them in the oven now Mandy! YUM!

dalee041790 said...

had to LOL at your comment, "HA! I said 'taters.....Long story." you must be a clemson fan?

Mary Shaw said...

That sounds absolutely wonderful!

Andrea @ Recipes For Divine Living said...

LOL, looks like you dotted all your i's and crossed your t's.

Anonymous said...

Def gonna try these! Love all the silly comments :)
clowngramma in Minnesota

James T. Voorhies said...

You know , taters are the best. I had always boiled red potatoes, sliced and fried the next morning after refrigeration to have for breakfast. They never were like my Mam' maw made on a wood stove. So, one night, wanting them then and there after boiling, I melted some butter flavored Crisco, and small amount of bacon. Added some sliced onions, and threw in the red potatoes. started fryin' and smashing with the spatula. Kept that up till crispy potatoes were had. did some more Crisco and fried on, salted, peppered, and served 'em up. That was IT!! Smashed fried taters like I ate from that wonderful table she sat with good food that stuck to your ribs!!

The Better Baker said...

A fantastic dish! Simple too - thanks so much for sharing at our Weekend Potluck table.

Anonymous said...

Just made and ate these using onion/ garlic powder and bacon bits , I added a bit of butter on them for the last 10 minutes and topped with sour cream...DELICIOUS !!!

Anonymous said...

I like your recipe the best. K.I.S.S...Keep It Simple Sister... ☺

Pushindazees said...

No way you can have these potatoes and not liberally sprinkle them with some good Wisconsin grated cheese of your choice! THEN comes the sour cream. Oh yum!

Mary Anne said...

These potatoes look delicious. We all know recipes all float around and pioneer woman is famous for copying recipes.

MaddiMae said...

Any thin skin potato will do. Red, Yukon Gold, blue, or mix 'em up! Add some spring onions and top with a little grated Manchego cheese. Simple and easy to customize!

Pamela said...

Your sense of humor cracks me up!

Lynn Blaylock said...

Oh yum...I love potato anything! Thanks for's a definite pin!

Dana said...

I made these for dinner last night. I sprinkled them with Parmesan cheese about 10 minutes before they were done. Delish!!

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