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Crispy Smashed Potatoes
by
Lisa Kotler
(IC: instagram)
4 servings
1 hr 30 min
If you are anything like me, you enjoy crispy potatoes. This has to be one of my biggest weaknesses. I love anything that is crunchy, but potatoes are the best by far. To ensure the perfect state of crispiness, I par-boil the potatoes first and make sure that they cool and dry off completely before putting them into the oven. Even the slightest bit of moisture ruins the crispness factor. I season them in different ways depending on what I'm serving, but the key is not to overcrowd the sheet pan, use high enough heat, and have lots of olive oil.
Crispy Smashed Potatoes
Recipe details
Ingredients
- 600-700 g (1 lb 5¼ oz–1 lb 8¾ oz) baby gold potatoes
- 2 tbsp EVOO
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dry mustard
- 1/2 tsp dry rosemary
- 1/2 tsp smoked paprika
Instructions
- Bring pot of water to boil and add potatoes. Boil for 20 minutes
- Drain water and set potatoes aside until they are fully dry
- Pre-heat oven to 450 degrees
- Line sheet pan with parchment
- Add oil and seasonings to a measuring cup, stir and set aside
- Place dry potatoes into a large mixing bowl, pour over oil/seasoning mixture and store to coat
- Place potatoes on the parchment
- Using a meat mallet press down gently and squish the potatoes
- Place in the middle rack of the oven and bake until crispy
- Remove pan from oven, transfer potatoes to a serving bowl, sprinkle with a pinch of salt and serve with your favourite aioli or ketchup for dipping.
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Published September 26th, 2021 6:35 PM
Comments
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All recipes look wonderful, but.............@ 88 yrs old, I'll just let someone else fix my "special" meals !!!
600-700 grams = what in terms of lbs? What is Evoo?