ULTRA CRISPY SMASHED POTATOES

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Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table.

In case you are yet to encounter the delights of fresh crushed potatoes, and my first experience was just 3 years prior when I was acquainted with them by Claire from Sprinkles and Sprouts, an individual Australian food blogger, these will change your potato game until the end of time.

These taste like rich french fries, yet they are look totally changed. “Provincial”, I pronounce grandly. They’re feathery within, and ultra fresh on both the underside and by all accounts. That load of edges are awesome! Disregard crushing them perfect and level – the more nubbly the surface, the better the crunch!!!

Tips to make ultra crispy smashed potatoes
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. This ensures optimum crispiness!
  • Use butter and a touch of oil. Because butter = flavour, oil ensures more even and better browning and crispiness. Can’t use just butter because it burns in the oven at high temperatures.
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Also, you can totally feel free to add flavourings like garlic and dried herbs, but they do burn a bit so you’ll get little black bits on the surface. In all honesty, these are so tasty as they are, they don’t need anything more! (In my personal, potato-opinion)

Crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table.

Ingredients

POTATOES – CHOOSE:

  • 700g / 1.4 lb small potatoes (12 – 14) (Note 1)
  • 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)

COOKING:

  • 1 tbsp salt (for boiling)
  • 30g / 2 tbsp unsalted butter , melted
  • 1 tbsp olive oil
  • 3/4 tsp salt (for sprinkling)
  • 1/4 tsp black pepper
  • Finely chopped parsley , optional garnish

Instructions

  1. Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s ok if the skin splits. Alternatively, steam or microwave them.
  2. Preheat oven to 200°C/390°F (180°C fan).
  3. Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
  4. Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
  5. Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
  6. Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
  7. Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
  8. Serve hot, sprinkled with parsley if desired.
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Recipe Notes:

  1. I’ve used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You’ll love both!
    You can make these with smaller or medium potatoes. Small ones – size of a golf ball or smaller – will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don’t get squished as thinly. I like them both ways!
  2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you’re really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt, then leave to infuse with garlic flavour. Discard cloves and proceed with recipe.
    For herbs, add a generous amount (dried or fresh) into the pot of boiling water so the potatoes get infused with herb flavour. Discard herbs and proceed with recipe.
  3. Nutrition per potato, assuming 12 potatoes.
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NUTRITION FACTS

  • Calories 85
  • Calories from Fat 37
  • Total Fat 4.1 6%
  • Saturated 2g 10%
  • Trans Fat 0g
  • Polyunsaturated 0.3g
  • Monounsaturated Fat 1.7g
  • Cholesterol 7.6mg 3%
  • Sodium 103mg 4%
  • Potassium 286mg 8%
  • Total Carbohydrates 11g 4%
  • Dietary Fiber 1.2g 5%
  • Sugars 0.6
  • Protein 1.4%
  • Vitamin A 2.4%
  • Vitamin C 9.2%
  • Calcium 0.9%
  • Iron 3.3%
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