Carrot, Zucchini, & Potato Cakes

These potatoes are nothing new. I first made them about 3 years ago but I thought I would re-post them because who doesn’t need an additional potato dish? These are great when you are tired of the same old roasted, boiled, or mashed potatoes. They are crisp on the outside but remain soft on the inside and are so versatile in the way that you can season them. I think that just about anything you have on hand would work – fresh or dried. We like these pretty simply – salt, pepper, and a little thyme – but feel free to spice these up any way that suits you!

Crash Hot Potatoes


  • 2 lb. potatoes
  • Kosher salt
  • Black pepper
  • Olive oil
  • Herbs of your choice


1. Bring a large pot of salted water to a boil and add whole potatoes. Preheat the oven to 450 degrees and line a baking sheet with aluminum foil and drizzle the pan with olive oil, set aside. Boil until potatoes are fork-tender. Remove from water.

2. Place cooked potatoes on the prepared baking sheet. Using a potato masher, gently press down until the potato is partly mashed and opened up. Turn the masher 90 degrees and slightly mash again. Drizzle potatoes with olive oil. Season potatoes with salt, pepper, and herbs.

3. Place potatoes into the oven and bake for 20-25 minutes, until golden brown and crisp.


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