Name: Crispy Smashed Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 lbs baby potatoes; 3 tbsp olive oil; 4 garlic cloves, minced; 1 tbsp fresh rosemary, chopped; Salt, to taste; Black pepper, to taste

Smashed Potatoes are more than just a side dish; they’re a culinary masterpiece of texture and flavor that transforms humble potatoes into something truly extraordinary. I absolutely adore them, and I bet you will too! What is it about these golden, crispy-edged morsels with their fluffy interiors that captures our hearts (and stomachs)? It’s the satisfying crunch that gives way to a tender, melt-in-your-mouth bite, a delightful contrast that makes every forkful an adventure. People love smashed potatoes because they’re incredibly versatile, acting as the perfect companion to everything from a Sunday roast to a casual weeknight stir-fry. But what truly makes them special is the magical alchemy that occurs when boiling meets a good, firm press and a blast of high heat, creating those irresistible caramelized edges and pockets of intense flavor. This recipe will guide you through creating the ultimate smashed potatoes, ensuring maximum crispiness and deliciousness every single time.

Ingredients:

2 lbs baby potatoes
3 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh rosemary, chopped
Salt, to taste
Black pepper, to taste

Preparing the Smashed Potatoes

The journey to perfectly crispy, flavorful Smashed Potatoes begin extracts with selecting the right potatoes. For this recipe, we’re using baby potatoes, which are ideal because of their tender skins and compact size. You’ll need about 2 pounds of these delightful little spuds. Before we do anything else, give them a good wash under cool running water to remove any dirt. Don’t worry about peeling them; the skins will become wonderfully crispy when baked, adding both texture and flavor. If you happen to have slightly larger baby potatoes, that’s perfectly fine. Just ensure they’re relatively uniform in size so they cook evenly.

Once washed, pat the potatoes dry with a clean kitchen towel or paper towels. This step is crucial because moisture is the enemy of crispiness. We want to encourage browning and a delightful crunch, not steam them.

Boiling the Potatoes

Now, it’s time to par-cook the potatoes. This step softens them enough to be easily smashed and ensures they cook through thoroughly in the oven. Place the dried baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. This is your first opportunity to season the potatoes from the inside out. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let the potatoes simmer.

You’ll want to cook them until they are tender when pierced with a fork, but not mushy. This usually takes about 15 to 20 minutes, depending on the size of your baby potatoes. It’s better to err on the side of slightly undercooked than overcooked at this stage. You want them to hold their shape when smashed. Drain the potatoes thoroughly in a colander. Let them steam dry for a few minutes in the colander to release any remaining moisture. This further contributes to achieving that desirable crispiness later on.

Seasoning and Smashing

While the potatoes are draining, preheat your oven to 400°F (200°C). This high temperature is essential for achieving crispy results. Now, let’s get these potatoes ready for their transformation. You’ll need a sturdy baking sheet, preferably lined with parchment paper for easy cleanup. Parchment paper is also helpful in preventing sticking, which is always a bonus.

Arrange the drained, slightly cooled potatoes on the prepared baking sheet in a single layer. They shouldn’t be too crowded, as this will hinder them from crisping up properly. Now comes the fun part: smashing! Take a sturdy glass, the bottom of a mug, or even a potato masher, and gently press down on each potato. You want to flatten them until they are about ½ inch thick. Don’t pulverize them into a mash; we’re aiming for a rustic, uneven smash that creates more surface area for crisping. Some will break into a few pieces, and that’s perfectly okay. The key is to achieve a smashed form rather than a neat disc.

The Glorious Roasting

With the potatoes all smashed, it’s time to anoint them with their aromatic coating. Drizzle the 3 tablespoons of olive oil evenly over the smashed potatoes. Ensure each piece gets a good coating of oil, as this is what will help them achieve their golden-brown perfection. Next, sprinkle the minced garlic and chopped fresh rosemary over the top. The fragrant rosemary will infuse the potatoes with its distinctive piney aroma, and the garlic will become wonderfully toasty and sweet. Finally, season generously with salt and freshly ground black pepper. Remember, you can always add more salt at the end if needed, but this initial seasoning is important for developing flavor.

Gently toss the potatoes with your hands or a spatula to ensure the oil, garlic, and herbs are distributed as evenly as possible across all the smashed surfaces. This ensures every bite will be packed with flavor.

Achieving Crispy Perfection

Place the baking sheet in the preheated oven. Now, we wait for the magic to happen. Roast the smashed potatoes for 25 to 35 minutes. The exact time will depend on your oven and how thoroughly you par-boiled the potatoes. What you’re looking for is that beautiful golden-brown color and a visibly crispy texture on the edges and surfaces. Keep an eye on them towards the end of the cooking time. If some spots are browning faster than others, you can carefully rotate the baking sheet. For an extra boost of crispiness, you can even switch the oven to the broiler setting for the last 1-2 minutes, watching them very closely to prevent burning. The goal is a delightful contrast between the crispy exterior and the soft, fluffy interior of each smashed potato. Once they’re beautifully golden and wonderfully crisp, remove them from the oven and let them cool for a minute or two before serving.

Conclusion:

There you have it – the ultimate guide to creating perfect Smashed Potatoes! This simple yet incredibly satisfying dish is a testament to how humble ingredients can be transformed into something truly special. We’ve covered the essential steps, from selecting the right potatoes to achieving that irresistible crispy exterior and fluffy interior. Remember, the key is in the gentle smash and the generous seasoning.

These Smashed Potatoes are incredibly versatile. Serve them as a delightful side dish alongside roasted chicken, grilled steak, or pan-seared fish. They also make a fantastic accompaniment to hearty vegetarian meals. Feel free to experiment with your favorite herbs and spices – think smoked paprika for a smoky kick, or fresh rosemary and thyme for an aromatic twist. Don’t be afraid to add a sprinkle of grated Parmesan cheese in the last few minutes of baking for an extra layer of savory deliciousness!

I encourage you to give this recipe a try. It’s a fantastic way to elevate your everyday cooking and impress your family and friends. Happy mashing!

Frequently Asked Questions:

What kind of potatoes are best for Smashed Potatoes?

For the best Smashed Potatoes, opt for waxy or all-purpose potatoes like Yukon Gold, red potatoes, or fingerlings. These varieties hold their shape well after boiling and create a creamier texture when smashed, preventing them from becoming too mushy.

Can I make Smashed Potatoes ahead of time?

Yes, you can partially prepare them. Boil the potatoes until tender, then drain and let them cool. You can then proceed to smash and bake them closer to serving time. This makes it a convenient option for entertaining.

How can I make my Smashed Potatoes extra crispy?

Ensure you boil the potatoes until they are just tender, not overcooked. After boiling, let them steam dry in the colander for a few minutes before smashing. When smashing, don’t flatten them too much – leave some thickness for a better texture. Generously coat them with oil or melted butter and bake at a high enough temperature to achieve crispiness.