Crispy on the outside and tender inside, these smashed potatoes are a delightful twist on a classic side dish. With a generous sprinkle of Parmesan and a hint of garlic, they transform simple spuds into a savory masterpiece. Perfect for any meal, these potatoes are sure to be a hit with family and friends. They’re easy to make and even easier to love.
Steps
- Begin by boiling a pot of water, adding 1 tablespoon of salt. Cook the potatoes until they are tender, which takes about 20 to 25 minutes for small ones and up to 30 minutes for medium ones. It’s perfectly fine if the skin splits during this process.
- Preheat your oven to 200°C (390°F), or 180°C (356°F) if using a fan setting, while allowing the cooked potatoes to steam dry in a colander for about 5 minutes. This step helps them achieve maximum crispiness.
- Place the potatoes on a baking tray and use a large fork or potato masher to gently smash them, keeping them intact. The thinner you smash them, the crisper they become, while thicker ones will have fluffier insides.
- Allow the smashed potatoes to steam dry again on the tray for another 5 minutes, ensuring they are even crispier. Then, drizzle melted butter and olive oil over them, and season with salt and pepper.
- Bake the potatoes for 45 to 55 minutes, depending on their size, until they are deep golden and crispy. Avoid flipping them during baking for the best results.
- Serve the smashed potatoes hot, and if desired, sprinkle them with finely chopped parsley for garnish. Enjoy them as a side dish with various main courses or as a delightful snack.
Ingredients
- Small potatoes: 700g / 1.4 lb (approximately 12 to 14 pieces)
- Medium potatoes: 1 – 1.2kg / 2 – 2.4lb (approximately 6 to 8 pieces)
- Salt for boiling: 1 tablespoon
- Unsalted butter, melted: 30g / 2 tablespoons
- Olive oil: 1 tablespoon
- Salt for sprinkling: 3/4 teaspoon
- Black pepper: 1/4 teaspoon
- Finely chopped parsley: optional, for garnish
Nutritional Values
Calories: 1020cal | Total Fat: 60g | Saturated Fat: 21g | Cholesterol: 61mg | Sodium: 3780mg | Total Carbohydrates: 113g | Dietary Fiber: 11g | Sugars: N/A | Protein: 12g
FAQ
- What type of potatoes should I use for smashed potatoes?
- This recipe works well with all types of potatoes, including baby ones. High starch potatoes will give a fluffier inside, while waxy potatoes are creamier. Small potatoes result in a crispier texture, suitable for finger food, whereas medium potatoes have more fluffy interior.
- How can I ensure my smashed potatoes are extra crispy?
- To achieve maximum crispiness, allow the potatoes to steam dry after boiling and smashing. Drizzle them with butter and a bit of oil before baking, as butter adds flavor while oil helps with even browning.
- Can I add additional flavorings to the smashed potatoes?
- You can incorporate flavors like garlic or dried herbs, but be cautious as they may burn during baking. For a garlic taste, infuse the butter with smashed garlic cloves before discarding them. Alternatively, add herbs to the boiling water for a subtle infusion.
- What dishes pair well with crispy smashed potatoes?
- These potatoes are versatile and can complement a variety of Western dishes, including pork chops, chicken, steak, and fish. They also make an excellent snack if served on their own.
- What is the cooking time for smashed potatoes?
- For small potatoes, bake them for about 45 minutes, while medium potatoes may require up to 55 minutes. Bake until they are deeply golden and crispy, without flipping them.
Tips
- Allow the potatoes to dry in the colander for a few minutes after boiling to enhance crispiness.
- Combine butter and a bit of oil for optimal flavor and even browning, as butter alone can burn at high temperatures.
- Consider infusing garlic flavor by melting butter with crushed garlic cloves, then removing the cloves before using the butter.
- For added herb flavor, infuse the boiling water with herbs, then discard them before proceeding with the recipe.
Equipment
- Potato Masher – Useful for smashing the potatoes to achieve the desired texture.
- Large Baking Tray – Necessary to accommodate all the smashed potatoes without them touching.
- Colander – For draining and allowing the potatoes to steam dry.
- Pastry Brush – Optional, but can be helpful for drizzling butter and oil evenly over the potatoes.
