Crash Hot Potatoes.

I know how to make perfect roast potatoes. 

This is not a lightly made assertion.  Last winter, armed with three types of potato, four different fats, a timer, an oven and an Exel spreadsheet, I spent the best part of five hours carefully testing all the varients (including parboiling times, roasting temperatures and ovenware) of roast potato making.

No.  I’m not kidding.   It was all very Heston Blumenthal.  And my hard work paid off.  After five oven blasted hours I knew the secrets of the perfect roast potato.

It was, therefore, with more than a little chagrin that the very first time I tried the following Jill Dupliex recipe it resulted in a crispy yet fluffy potato which (aaaaaaaaaaarrrrrrrrrgggggggggggh) is every bit as perfect as those scientifically tested tatties of last winter. 

And it’s a much simpler recipe.


Crash Hot Potatoes

(serves 4)

16 small, round potatoes (skin left on)

Olive oil



  • Add the potatoes to a large pan of salted water.  Bring to the boil.  Simmer briskly for 15 minutes or until potatoes are almost cooked.
  • Remove potatoes from the pan and place on a baking tray.  Using a masher or the back of a big spoon, gently squish each potato until they are half intact, half broken up.
  • Sprinkle with rosemary and seasoning then brush or spray generously with olive oil.
  • Roast in a very hot (225oC) oven for 15-20 minutes.

And that’s it.  Harrumph.


40 thoughts on “Crash Hot Potatoes.

  1. Wendy, those look very inviting! And best of all SIMPLE! I like the idea of cooking the potato and then giving it a little smash! I may even try putting a bit of cheese on them towards the end! Great photo of those cute “taters”!

  2. These have been a firm favourite in our house for quite some time, although I haven’t made them in ages.

    I’m deeply curious about Jill Dupleix’s new book as I remember Terry Durack (her husband) talking about how he was losing weight but still eating some time ago (as in 12-18 months ago).

    I have always loved her recipes and often can be found lamenting her absence from SMH’s Good Living, where her three weekly recipes were always accessible and delicious.

  3. Deb – So “taters” are “tatties”? That’s sweet!

    Kim – Welcome! I’m also very curious about the new book. It’s advertised on her website and was due to be pulished in the UK last month but it’s not available on Amazon yet. A mystery…

    Anh – They are the best. I didn’t see that Blumenthal show. Wouldn’t be surprised if the technique is similar though. They were perfectly crisp!

  4. Great! I had something similar for the first time in Toronto this year, apparently from America’s Kitchen.
    I found you from a comment in my blog.
    love your tom yum soup too, I intend to try it asap.

  5. Amanda – I know, I know! I’d love to tell you otherwise but…

    Susan – One of the things I love about them is that there is so much crispy-ness. More than your average roast potatoe. Do love crispy things. 🙂

    Pat – You’re very welcome!

  6. Oh, I hate when you feel that something could have done with much lesser effort – good you’ve got hold of Dupleix’s recipe now:)
    Will try that soon, too.

  7. Thanks for your sweet comment – left you a reply 🙂 At this time of year potatoes are the perfect thing, and look wonderful with the crispy outside and soft inside. I have a recipe for ‘hedgehog potatoes’ that I will put on the blog soon and think you might like. Also, love your header image! What is the story behind it?

  8. Pille – Less effort and less teasing. Friends and family thought I was nuts for putting so much effort into roast potatoes! 🙂

    Erika – There’s a recipe in Heidi Swanson’s book for hedgehog potatoes (how cute is that name?) but I haven’t tried it. Look forward to seeing your post on them.

    As for the blog header – it was designed by my friend and artist Faye Anderson ( and shows myself and my brother’s dog Rosie flying over the Highlands. I live in the north of Scotland and am absolutely nuts about dogs. Especially Rosie. 🙂

  9. You too, Wendy? I just posted roasted potatoes with rosemary and olive oil. Except mine are blue. Literally. Thanks for doing all the kitchen testing. I’ll be trying your technique next time I fire up the oven – shouldn’t be long now!

  10. Holler – It is indeed! Let me know how it goes. 🙂

    Susan – Off to see your blue potatoes now. Can’t quite imagine…

    Maryann – Fantastic! That makes me very happy. 🙂

    Truffle – Glad you think so. My partner thought I was insane!

  11. Very amused to read that you’ve been comparing methods for the perfect roastie – we have been doing the same here (not that you’d expect to find that on a low-cholesterol blog, but, when you have a treat you want it to be perfect, and my family is OBSESSED with potatoes, especially roast potatoes). And then just the same thing happened to me, only the recipe I found, which was almost identical, was from some other celebrity chef … but my lot don’t like these modern roasties half as much as “proper” ones!


  12. Had some ‘crashed’ potatoes at my Christmas lunch today and first thought they were a typo, but low and behold they were a combo between mashed and crushed. Now all I have to do is convince the husband that these are an acceptable alternative for Christmas dinner…

  13. Pingback: Jill Dupleix’s smashing, crashing | Progressive Dinner Party

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  16. This failed me horribly, not because of the recipe, but because I live with hillbillies. Honest to goodness hillbillies!! I put them on the table, they scooped them up, grabbed the butter, opened them MORE, basically ate them like a normal baked potato, had no appreciation of them what so ever, even asked what that green stuff on it was………… I give up.

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