Crispy Smashed Potatoes. How to Make the Best Smashed Potatoes. Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) but for crispy potatoes, choose potatoes around the size of a golf ball or two.

Ultra Crispy Smashed Potatoes are straight forward to make - boil, squish, drizzle, bake - but there are two little tips I've discovered along the way: Let the potatoes steam dry a bit after smashing them. Use butter and a touch of oil. Brush potatoes with butter; sprinkle with salt and pepper.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, crispy smashed potatoes. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

How to Make the Best Smashed Potatoes. Choose small potatoes, rather than large. You can use this technique on potatoes of any size (even Russet potatoes!) but for crispy potatoes, choose potatoes around the size of a golf ball or two.

Crispy Smashed Potatoes is one of the most favored of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's appreciated by millions every day. Crispy Smashed Potatoes is something that I've loved my whole life. They're nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook crispy smashed potatoes using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Smashed Potatoes:

{Get 600 g of small yellow potatoes.
{Prepare 3 tbsps of olive oil.
{Take of Garlic powder.
{Take of Salt & Ground black pepper.
{Get of Spring onion, chopped (2-3 tbsps).

In small bowl, mix melted butter and garlic. Drizzle top with remaining butter mixture; season with salt. Cooking potatoes twice—once in water, and a second time in hot oil—is. When cool enough to handle, place potatoes on prepared pan; use the bottom of a cup to smash each one gently.

Steps to make Crispy Smashed Potatoes:

To boil the potatoes, first scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a pot and cover with water (so they are all just about covered). Add a teaspoon of salt. Bring to a boil over medium heat and continue cooking until the potatoes are easily pierced through by a fork. It will take 20-30 minutes depending on the size of the potatoes. Drain and let them cool for a few minutes..
Preheat the oven to 425F/215C and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet..
Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a fork to gently smash each potato to a height of about ½ inch..
Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, and a pinch of salt and pepper over the potatoes..
Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh spring onion, and serve hot..

When still hot, toss potatoes with fresh herbs and garlic. Using large potatoes will not work well. Yellow or red baby potatoes have a better texture than the purple ones, in my opinion. The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior.

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