Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, crispy smashed potatoes. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
These crispy smashed potatoes are best when they're hot and fresh, so right off the pan is actually the best serving method. Smashed potatoes are fun for brunch or dinner. They're also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. Mashed potatoes are generally peeled, cooked, and mashed with a mixer, ricer, or masher and lots of butter and milk, until they are creamy and smooth.
Crispy Smashed Potatoes is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Crispy Smashed Potatoes is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have crispy smashed potatoes using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Crispy Smashed Potatoes:
- Prepare 600 g small yellow potatoes
- Take 3 tbsps olive oil
- Take Garlic powder
- Take Salt & Ground black pepper
- Get Spring onion, chopped (2-3 tbsps)
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. 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.
Instructions 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.
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. These Crispy Cheddar Smashed Potatoes are a simple and delicious side dish to any meal! They're cheesy, buttery and so flavorful!
So that is going to wrap it up for this exceptional food crispy smashed potatoes recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
