Crash Hot Potatoes with Gorgonzola

See those potatoes? Those are worth heating up the oven in ninety-plus-degree weather with seventy-seven percent humidity. I know this because that is exactly what I did yesterday and I’m doing it again tonight. It is no exaggeration to say that I think I’m allergic to heat and humidity, so let that tell you just how great these actually are. Those are Crash-Hot Potatoes (of Pioneer Woman and Jill Dupleix fame) topped with Gorgonzola cheese and they come with a story.

Back in July 2008, I was a blogging baby. Not only was I new to the world of writing a blog, I was just getting started reading other blogs. Not just food blogs, mind you, but blogs period. What can I say? I’m a slow study on trends. I blame my children. They’re just too easy to look at and I get easily distracted…

But we were talking about the potatoes, weren’t we?

So. I stumbled upon a blog; Evil Chef Mom. It was hilarious, it was witty, the photography was stunning, the woman had four kids. I felt like I found someone who I would love to read regularly. She talked about Crash-Hot Potatoes and said it was from The Pioneer Woman. I clicked on the link. And here’s where the story turns into one where I look really, exceptionally thick-headed. I thought it was still part of Evil Chef Mom. I thought maybe The Pioneer Woman was a separate section of Evil Chef Mom devoted to talking about Crash Hot Potatoes and honeymoons in Australia… Because the next thing I clicked on in PW’s site was a post talking about her four children; two boys, two girls. Could there be two women with the same configuration of four children? It didn’t even occur to me. It took re-reading Evil Chef Mom’s post later in the day to realize that we were talking about two different people here. Two different women with two different sets of four children with two different websites. My head met my desk. Then I got the heck over it because these potatoes were so very good.

So. Very. Good.

It’s funny how things often go. The real human behind Evil Chef Mom, Krysta, has become one of my best friends. And recently, Krysta helped me prepare to spend a weekend with the real human behind The Pioneer Woman, Ree Drummond, who also turned out to be a lovely person. Sometimes the way life brings things together makes my feeble mind giggle.

*So far I’ve admitted confusing two very distinct writers/photographers and giggling over coincidences. I’m looking super bright right now, eh?

Not long after I got back from the Ranch, (Meanwhile, back on the ranch…) Krysta told me she had taken the concept of Crash Hot Potatoes to another level. After boiling, she had smashed them, olive oiled them, salted and peppered them, then topped them with blue cheese and broiled them.  Hubba hubba was the phrase that came to mind.

She gave me her blessing  to post them -nay, she nearly insisted- before she did. (Now, people, if you’re new to blogging like I was in July 2008, let me inform you… that is a HUGE sacrifice. I told you she was a great friend.) I combined Krysta’s idea with my salt potatoes and the original roasting method on the potatoes for a side dish that is, as I said, good enough to make you sweat voluntarily by firing up the oven on the doggiest of dog days.

Terminally crisp (as Jill Dupleix so eloquently calls it) exterior, creamy potatoey interior, topped with melted, fragrant Gorgonzola cheese with just the teensiest bit of toasty colour on top. When my Mr. Meat-and-Potatoes nine-year-old boy wandered into the kitchen to suss out the dinner landscape he asked,”What are those?” I responded, “Those are Crash-Hot Potatoes topped with Gorgonzola cheese.” He pumped his fist, gave a firm, “BOOYAH!” and fetched a plate. He even skipped the accompanying grilled chicken to save more room in the tummy for these potatoes. I know I’ve said it already, but they really are just that good.

So thank you Krysta, Ree, and Jill for what is destined to be a dish that sits on our table for years and years to come.

Pssssst. If you throw out those little melted, crisped bits of Gorgonzola cheese I will come kick your knees. Those are not to be wasted. If you can’t handle the pure gorgy that way, toss them onto salad like croutons. I mean it. If you value your knees, eat those.

Crash Hot Potatoes with Gorgonzola
Prep time
Cook time
Total time
Terminally crisp (as Jill Dupleix so eloquently calls it) exterior, creamy potatoey interior, topped with melted, fragrant Gorgonzola cheese with just the teensiest bit of toasty colour on top.
Recipe type: Appetizer, Side, Snack
Serves: 6
  • 1 batch leftover salt potatoes, warmed slightly (*See notes if you don't have leftover salt potatoes)
  • 6 tablespoons extra virgin olive oil, divided
  • 1 tablespoon chopped fresh rosemary (or 1½ teaspoons dried rosemary, slightly crumbled between fingers.)
  • Freshly ground black pepper, to taste
  • Crumbled Gorgonzola cheese, to taste
  1. Preheat oven to 450°F.
  2. Drizzle 3 tablespoons of extra virgin olive oil evenly over a rimmed baking sheet.
  3. Scatter potatoes on the olive oil and use a potato masher or heavy mug to gently smash the potato until it is about two times as large in diameter as it was when you began.
  4. Drizzle the remaining 3 tablespoons of extra virgin olive oil evenly over the potatoes.
  5. Toss the rosemary evenly over the potatoes and grind black pepper over the potatoes to taste.
  6. Pop the pan into the oven and roast until the potatoes are sizzling, brown on the bottom, and golden on top, about 20-25 minutes.
  7. Remove the pan from the oven and turn the broiler to High.
  8. Place the Gorgonzola crumbles on top of the potatoes according to how much bleu cheese you like.
  9. Return the pan to the oven and broil until the cheese melts and gets just a couple little golden brown toasty bits.
  10. Remove the pan from the oven and let the potatoes rest for 3 minutes before serving.
If you don't have leftover salt potatoes (either because you ate the whole batch -good for you!- or you haven't made them yet -what are you waiting for?) you can still make these. Use the following method: Toss 16 new, small, unpeeled potatoes into a pot of heavily salted boiling water. Return to a simmer and cook for 10-15 minutes, or until they are easily pierced with a skewer or butterknife. Drain and proceed!



  1. says

    YUM. We love us some crash hot potatoes (I normally top mine off with caraway and cumin seeds, plus loads of cracked black pepper), but adding blue cheese is totally the Best Idea EVER.
    Definitely worth turning on the oven, no matter how hot it is. Bet they’d be perfect with a big, fat BBQed steak.

  2. says

    Okay, you know I am not making these and you know why, but:

    a) Amy made that sacrifice with me when she let me post that beef and broccoli recipe – that is so her recipe – and it IS a big deal; and

    b) You though Krysta and Ree were the same person. Mm hm. I’m just going to sit back for a minute and try to hold back my hysterical peals of laughter at the thought. Oh my gawd…

  3. says

    To comment on Melissa’s

    A) I love that we all can share recipes and post them on our blogs. Are we like the Sisterhood of the Travelling Blogs?

    A) I’m sitting here trying to picture Krysta with a cowboy hat and boots on riding a horse…..not happening, lol.

    Adding my C) Those taters look mighty good misses (that was cowboy talk ya’ll).

  4. says

    Aggie and Lori and Marla- Thank you!
    Isabelle- The credit for the genesis of the bleu cheese on the crash hot potatoes goes to my friend Krysta. You need to give it a whirl…
    Melissa- Go on. Laugh. It’s okay :-) And I know you’re not a big fan of funky bleu cheese, but I lurve it… Maybe you should try it with cheddar?
    Lisa- I think we just might be :-)

  5. says

    I have been in this strange potato mood, so we have baking, purple and finglerlings on the counter. The purple would love this smash treatment and I can taste the glory of this dish already. Thank you for perfect timing.

  6. monica says

    Since stumbling upon your blog, I couldn’t decide what to try first and as I went through recipe after recipe I kept getting too excited and kind of getting overwhelmed. Thinking I needed to have one big cooking feast. I was beyond excited because your blog is the first blog that spoke to me and my way of cooking. I love the way you warn people that the recipes are going to be the best things they’ll ever eat, and how you often apologize. It so reminds me of myself.

    That being said, after stumbling upon a 98 cent bag of new potatoes at the store I knew exactly what my first recipe to try out would be. I decided to try it for myself…but I am beyond impressed not only are the delightfully D-LISH, but my cousins who I am constantly trying to get to try new things loved them. THEY NEVER LIKE ANYTHING. They try things to amuse me, but they can’t get enough of these. To be fare, I made three sections, mozzarella, feta, gorgonzola. Two of the kids loved the gorgonzola, but everyone loved them all. We will be eating these again and again. They didn’t even freak out on the rosemary. I can’t wait to try more of your recipes.

    Thank you!!


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