Mashed Potatoes are out. Crash Potatoes are in. (Okay, mashed potatoes aren't really out, but you know what I mean.) I tend to think of crash potatoes as a sort of a baked potato-French fry hybrid. Velvety on the inside, crispy on the outside. They are crazy easy to prepare and are a truly awesome way to enjoy potatoes either as a side dish or finger-snack food. Bring them on, baby. Enjoy, y'all.
In a small bowl, combine salt, pepper, smoked paprika, and garlic. Stir to mix well and set aside.
Place potatoes in a large soup pot and cover with water. Bring water to a boil and boil for 10-15 minutes, or until slightly fork tender. (You do not want these falling apart.)
Preheat oven to 425°F.
Place the potatoes on a parchment-paper-lined or well-greased cookie sheet. Using a potato masher or a large fork, gently mash down on each potato until it is slightly flattened and some of the inside breaks out. (Be gentle when removing the masher from the potatoes.)
Drizzle the potatoes with olive oil and generously sprinkle seasoning mixture over the potatoes. Roast for 30-40 minutes, or until golden-brown and crispy.