King Of The Hill Potatoes

King Of The Hill Potatoes
King Of The Hill Potatoes


How much truth is there in the statement; your heritage has a great deal to do with how and what you cook? I was always taught that; “if you can read . . . then you can cook!” However, as I grew older I came to realize that there are very well educated people out there with genius I Q’s and reading abilities who couldn’t cook a grain of rice if the directions were written out for a first grader. Now, as far as the whole heritage thing goes, I’m willing to bet that some portion of that statement is true. Why?

Here’s how it goes . . . my mother was Irish and Native American and my father was French Canadian. My mother, well, the Irish side of her anyway, boiled everything to death . . . .literally! Every so often, the Native American side would emerge especially when she made her homemade bread from scratch. It was awesome. Everything else . . . not so much! My father on the other hand, was an amazing cook.  Every once and a while though, my mother would make these potatoes that were fantastic. She called them “King Of The Hill Potatoes” for a very good reason . . . My brother!

My brother was and still is the pickiest eater I have ever met in my life. So in order for my brother to eat these potatoes, she would stick a couple of toothpicks in them with a little piece of paper around the top like a flag. The object (for my brother) was to eat until he reached the victory flag and became the “King of the Hill!” Get it now? It worked every time so here’s the recipe!

I recently saw almost the same recipe from someone in Australia who called them Crash potatoes. That’s cool, they’re alike in many ways. Well, minus the victory flag . . . and a few other things. So put your helmet on, grab your sword, o k, a big spoon or potato masher will be fine too and race to the hill to become the “King of Potato Hill!” You will need;


A large bag of small (baby) red potatoes (as many as you like, how hungry are ya?)

Coarse salt

Extra Virgin Olive Oil (EVO)

Onion powder

Garlic powder



Sour cream, shredded cheese, bacon bits and chopped chives for toppings (all optional, but oh soooo good!)

Large pot filled with water

Large cookie sheet greased with EVO

basting brush

Oh and a toothpick flag for your picky eater!


In a large pot of salted water, boil the potatoes just until a fork goes through them with ease. Drain the potatoes and set aside for a minute.

Set oven to 375 degrees

Take your greased (olive oil) cookie sheet and line up all the potatoes on top of it. Using a coiled potato masher or the back of a really large spoon, gently press down until the potato squishes down (don’t worry about it being perfect because it just don’t matter.)

Take your basting brush and thoroughly and generously cover the top of each potato with olive oil

Sprinkle the pepper, onion and garlic powder over each potato followed by the paprika

Place the cookie sheet in the oven for about 25 minutes. Remove the potatoes and serve as is or put shredded cheese and bacon pieces on them and put back in oven until cheeses is melted.

Serve with sour cream and chives, oh and/or the toothpick flags. Then you can become the . . . .






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