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Crash Mixed Potatoes

Holiday Season is in full swing! Time for marathon feasting and gathering! This rustic potato recipe is my brother-in-law’s favorite holiday side-dish–both creamy and crispy in one delicious bite. Though these crash potatoes are sure to be a crowd pleaser all year round. They’re perfect for a fun brunch gathering, a hearty meat and potatoes night, or a lighter soup and salad luncheon. This recipe is like that favorite pair of jeans that you wear over and over again and accessorize as you please…it’s all about your preferences and your choice of potatoes.

Serves 4



1 bag/a dozen mixed potatoes

1/4 cup olive oil

3 cloves of garlic

2 stems of rosemary

salt & pepper to taste

I love that the winter harvest brings us a variety of colorful vegetables in season.  In this version of crash potatoes, I use a variety of gold, purple, red and sweet potatoes. As you choose your potatoes, make sure they are similar in size; small enough (lemon size), but not too small (fingerling potatoes size). If you choose to use sweet potatoes (I love the added color and flavor) these typically are much larger in size than the smaller gold, purple or red variety.

TIP: You can remedy this by chopping them to the approximate size of the rest of your potatoes and forking the skin. (Fork holes into the potatoes to cut down the cook time.)

Preheat oven to 425 degrees. Fill a pot with water & bring to a boil on your stovetop.

TIP: You can cut down your heat time by adding hot water from the sink verses bringing cold water to a boil. Add a lid to speed up the boil time.

Rinse off the potatoes, washing away any excess dirt and add them to the boiling water. Boil the potatoes until fork-tender (around 20 minutes, depending on the amount and size of your potatoes).

TIP: Be careful not to over or undercook the potatoes. If you overcook them, they will have more of the consistency of mashed potatoes and won’t be as crispy. If you undercook them, they won’t be creamy inside.

As the potatoes boil, de-stem the rosemary. Mince the rosemary leaves and garlic cloves. In a bowl, add the garlic and rosemary to the olive oil.

TIP: To quickly de-stem rosemary, hold the stem in one hand. With your other hand, pinch your fingers down the stem, away from the grain, towards the root. Watch this helpful video for a visual:


Once the potatoes are fork-tender, drain them and set aside. Spray a cookie sheet with olive oil.

Place your potatoes on the cookie sheet at least two inches apart. With the bottom of a glass, “smash” the potatoes.

Drizzle the potatoes with the garlic-rosemary olive oil. Salt and pepper to taste. Grill in the oven for 30-35 minutes at 425 degrees until the tops are brown.

Now that you’ve tried the basics for this delicious garlic-rosemary version of Crash Mixed Potatoes, know that it’s just the jumping off point. Have fun and make it your own! Add some parmesan for an Italian side dish, or curry powder to spice it up. Add crispy bacon pieces or grilled onion and cheddar for a variation on twice-baked potatoes. I reheated my leftover Crash Potatoes and scrambled them with grilled mushrooms and eggs for a morning hash. The possibilities are endless!


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Recipe, Photography & Video by Sarah Prikryl

© 2015 Sirens and Scoundrels


  1. Nitai Aleksiewicz says

    So funny I was just looking up recipes to make these the other day but this is the best one by far! Will be making them Christmas day 🙂

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