If you haven’t heard of crash hots — they’re boiled potatoes that are then smashed and baked until crispy!
#ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶https://foodtv.com/2VzSA9L
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Loaded Crash Hots
RECIPE COURTESY OF REE DRUMMOND
Total: 50 min
Active: 30 min
Yield: 2 servings
6 small yellow potatoes
5 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
2 slices thick-cut bacon
1/3 cup shredded Cheddar
2 tablespoons sour cream
1 teaspoon chopped fresh chives
Boil the potatoes in lightly salted water in a medium saucepan over medium heat until fork-tender, about 12 minutes. Drain and dry the pota toes completely.
Preheat the oven to 475 degrees F.
Place the potatoes on a baking sheet. Brush a potato masher with olive oil, then gently press down to smash a potato. Rotate the masher ninety degrees and press down again to create a crisscross pattern on top of the potato. (The top of the potato should have jagged edges.) Repeat with the remaining potatoes. Brush the tops of the potatoes with the remaining oil. Sprinkle with a generous pinch of salt and the pepper. Bake until golden brown and crisp, about 15 minutes.
Meanwhile, cook the bacon in a skillet over medium heat, flipping as needed, until crisp, about 12 minutes. Set aside.
Remove the potatoes from the oven and immediately sprinkle the cheese on each, letting it melt slightly. Transfer the potatoes to a platter and top with a touch of sour cream. Crumble the bacon and distribute over the potatoes. Sprinkle over the chives and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#ReeDrummond #LoadedPotatoes #ThePioneerWoman #FoodNetwork
Ree Drummond’s Loaded Crash Hots | The Pioneer Woman | Food Network