The minute the word went out about today’s massive potato spill that closed I-77, my social media feeds immediately erupted with the challenge: Do I know a great road-potato recipe?
Of course I do. The best version I know is one I got from “The Pioneer Woman” books by Ree Drummond. It’s actually one I make regularly, because it’s easy and tasty, and it always gets high marks.
What I had forgotten? The name of the recipe: Crash Hot Potatoes.
So, in honor of today’s news story of the morning (and with sympathy for the poor driver, whose injuries were not life threatening, and all those drivers stuck in traffic), here you go. You’ll need a potato masher (although a sturdy wire whisk will work).
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Crash Hot Potatoes
12 whole new potatoes
3 tablespoons olive oil, divided
Salt and pepper to taste
Rosemary or fresh thyme
Bring a pot of salted water to boil and preheat oven to 450 degrees. Add the potatoes and cook until they are fork-tender, about 20 minutes. Drain.
Drizzle about 2 tablespoons oil on a sheet pan. Place each potato on the pan, leaving plenty of room between each.
With a potato masher, press down on each potato until it breaks open. Rotate the masher 90 degrees and mash again. Brush the tops of each potato with more olive oil, sprinkle with salt and pepper and top with chopped herbs.
Place in the oven and bake for 20 to 25 minutes until golden brown on top.
Yield: 4 to 6 servings.