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+ servings

Crash Hot Potatoes with Gorgonzola

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.
Servings 6
Author Rebecca Lindamood


  • 1 batch leftover salt potatoes *See notes if you don't have leftover salt potatoes, warmed slightly
  • 6 tablespoons extra virgin olive oil divided
  • 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary, slightly crumbled between fingers.
  • Freshly ground black pepper to taste
  • Crumbled Gorgonzola cheese to taste


  • Preheat oven to 450°F.
  • Drizzle 3 tablespoons of extra virgin olive oil evenly over a rimmed baking sheet.
  • 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.
  • Drizzle the remaining 3 tablespoons of extra virgin olive oil evenly over the potatoes.
  • Toss the rosemary evenly over the potatoes and grind black pepper over the potatoes to taste.
  • 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.
  • Remove the pan from the oven and turn the broiler to High.
  • Place the Gorgonzola crumbles on top of the potatoes according to how much bleu cheese you like.
  • Return the pan to the oven and broil until the cheese melts and gets just a couple little golden brown toasty bits.
  • 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!