Crispy Smashed Potatoes
Crispy Smashed Potatoes: The Ultimate Side Dish
Fancy some smashing potatoes? Ever craved that perfect crunch? This Crispy Smashed Potatoes Recipe gives you just that! It's like roasties but even easier.
What's the Craic With Smashed Potatoes?
These aren't your nan's boiled spuds. We take small potatoes, and gently flatten them, then bake them into golden discs of deliciousness.
The Smashed Potatoes Recipe comes from wanting maximum crispy surface area. The crispy exterior and fluffy interior wins every time!
This recipe is super easy. Boiling and gently smashing potatoes is dead simple, innit? The oven does the hard work. You’ll have about 4 servings in under an hour.
Why You'll Love These Smashed Potatoes
Let's talk about the benefits. These are packed with energy and some decent vitamins, making them a surprisingly good choice.
The Smashed Potatoes Baked are perfect for Sunday lunch. What makes this recipe special? It's all about that texture contrast and garlicky, herby flavour.
Right, let's get to the ingredients. You'll need about 680g of baby potatoes. I swear by Yukon Gold, but anything small works.
Ingredients & Equipment For Amazing Crispy Smashed Potatoes
Right, let’s talk kit and caboodle. This Crispy Smashed Potatoes Recipe is super simple, so the ingredient list is too. Don't worry, nothing too cheffy here!
Main Ingredients For Smashed Potatoes Baked to Perfection
- 1.5 lbs (680g) small Yukon Gold or baby potatoes. I find the smaller ones work best.
- Water, for boiling just tap water, nothing fancy.
- 1 teaspoon salt, plus more for the boiling water.
- ¼ cup (60ml) olive oil. Extra virgin gives a richer flavour.
- 2 cloves garlic, minced. Fresh is best, honestly.
- 1 teaspoon dried rosemary.
- ½ teaspoon dried thyme.
- ¼ teaspoon black pepper.
- Flaky sea salt, for finishing. Maldon is the absolute best .
- Optional: Chopped fresh parsley, for garnish.
For the Baby Potatoes , try to get ones that are roughly the same size. This way, they'll cook evenly.
If you can't find Yukon Golds, red potatoes work a treat too for this Smashed Potatoes Recipe . Quality wise, make sure your potatoes are firm and free from sprouts.
You know?
Seasoning Notes: The Secret To Garlic Smashed Potatoes Recipe
Rosemary and thyme is a classic combo. You could swap in Italian seasoning or even just some good old-fashioned garlic powder.
A little bit of garlic can work wonders on any Crispy Potato Side Dish , isn't it?
For a bit of a kick, throw in a pinch of red pepper flakes. It'll give your Herb Roasted Smashed Potatoes a lovely warmth.
If you don't have fresh garlic, ½ teaspoon of garlic powder will do in a pinch. Honestly, the key is experimenting until you find your perfect flavour!
Equipment Needed: Keeping It Simple for Easy Smashed Potatoes
- Large pot. Just your standard saucepan will do.
- Colander. For draining those spuds.
- Baking sheet.
- Potato masher or bottom of a glass. Seriously, anything flat works!
- Small bowl. For mixing the herby oil.
You don't need anything super fancy for this Smashed Potatoes Air Fryer recipe (although you can cook them in an air fryer, more on that later!).
If you don't have a proper potato masher, the bottom of a sturdy glass or jar works perfectly well. Just be careful, you know?.
I once tried using a whisk and ended up with potato everywhere . Oh my gosh! It wasn't pretty. Let's learn a lesson from that disaster.
Now, get your bits and bobs together. We're about to make some seriously delicious Smashed Potatoes .
Crispy Smashed Potatoes : The Only Side You'll Ever Need
Honestly, have you ever met anyone who doesn't love potatoes? And these Crispy Smashed Potatoes ? Oh my gosh, they're next level! Think Smashed Potatoes Baked to golden, crunchy perfection.
It's like a roastie, but even better . This Smashed Potatoes Recipe is so easy, even I can’t mess it up and that’s saying something! Let's get into it.
Mise en Place: Prep Like a Pro, Eat Like a King
First things first: gather your bits and bobs. We're talking 1.5 lbs of Baby Potatoes (Yukon Golds are my fave), some olive oil, garlic, and your fave herbs.
Get it all prepped before you start cooking. It saves so much time, you know? Also, remember that ovens can vary.
So always keep an eye, right?
Crispy Smashed Potatoes Recipe : step-by-step Guide to Potato Nirvana
- Pop your Baby Potatoes into a big pot and cover 'em with cold water. Add a good pinch of salt.
- Bring to a boil, then simmer for 15- 20 minutes until fork tender. But don't overcook them! You don't want mush.
- Drain the potatoes and let them cool slightly . Don't burn your fingers, yeah?
- Preheat your oven to 400° F ( 200° C) . High heat is key for Crispy Smashed Potatoes !
- Arrange potatoes on a baking sheet. Now, gently smash each one with a potato masher or the bottom of a glass. About ½ inch thick should do it.
Turn it up to eleven: Time for Crispiness and Flavor
Next, mix ¼ cup olive oil , 2 cloves minced garlic , 1 teaspoon rosemary , ½ teaspoon thyme , salt, and pepper.
Drizzle this over your Smashed Potatoes . Bake for 30- 40 minutes , flipping halfway through, until they're golden and crispy.
Finally, sprinkle with flaky sea salt and some fresh parsley, if you fancy. Serve them right away. That's your Garlic Smashed Potatoes Recipe sorted!
Pro Tips for Epic Smashed Spuds
Here's the thing, don't over crowd your baking sheet. Give the spuds some room and it will turn out fantastic.
Smashed Potatoes Air Fryer method: you can totally do this in the air fryer! It’s even quicker. Just adjust the cooking time accordingly.
If you are trying this Easy Smashed Potatoes recipe, one thing you can do is cook potatoes in advance. You can boil potatoes a day ahead and refrigerate them.
Recipe Notes for Perfect Crispy Smashed Potatoes
Right, so you've got the gist of this amazing Crispy Smashed Potatoes Recipe . But like any good cook knows, a few extra pointers can elevate a dish from good to brilliant .
Let's dive into those now, shall we? This recipe for Easy Smashed Potatoes is versatile!
Serving Suggestions: Ace your Presentation!
Honestly, presentation matters! These Smashed Potatoes Baked look gorgeous piled high on a platter. Garnish with some extra chopped parsley for a pop of colour.
Or, get fancy and serve them individually with a dollop of sour cream or aioli. Talking of aioli, they’re proper lush dipped.
For sides, think simple green salad or some roasted veggies. A crisp, dry white wine or a refreshing iced tea goes down a treat with this Crispy Potato Side Dish .
Storing Like a Pro: Keeping the Smashed Potatoes Fresh
Right, so you've made a mountain of these Smashed Potatoes Recipe and want to save some? Fair play. Pop any leftovers into an airtight container and they’ll keep happily in the fridge for up to three days.
Reheating is a doddle: just blast them in a hot oven (about 200° C ) until they’re crispy again. Freezing isn’t really ideal as they can lose their texture, but if you must , freeze them in a single layer on a baking sheet before transferring to a freezer bag.
Smashed Potatoes - Variations on a Theme
Fancy a bit of a twist? This Garlic Smashed Potatoes Recipe is super versatile! For a vegan version, simply swap the olive oil for melted coconut oil it adds a lovely subtle flavour.
Got a gluten intolerance? No worries, this recipe is naturally gluten-free. If you fancy Herb Roasted Smashed Potatoes , you could switch up the herbs thyme, oregano, or even a bit of chilli flakes for a kick.
You could also try making Smashed Potatoes Air Fryer , but be sure to keep an eye on them!
Nutrition Nuggets: Goodness in Every Bite
Okay, so let’s be honest, these Crispy Smashed Potatoes aren't exactly health food. But hey, everything in moderation! Potatoes are a good source of potassium and vitamin C.
The olive oil provides healthy fats. And the herbs? Well, they're packed with antioxidants, aren't they? Just remember, it's all about balance.
Right then, you are ready to make these Baby Potatoes into delightful Smashed Potatoes . Go on, give it a go and let me know how you get on! I reckon you will absolutely nail it.
Happy smashing!
Frequently Asked Questions
My crispy smashed potatoes aren't getting crispy! What am I doing wrong?
Right, let's get to the bottom of this crispy caper! Firstly, make sure your oven is properly preheated we're talking a good 400°F (200°C). Secondly, don't skimp on the oil! The potatoes need enough to essentially shallow fry in the oven.
Also, be sure not to overcrowd the pan; give them space to breathe and crisp up properly. A hot baking sheet when the spuds go on will get the frying process started.
Can I use different types of potatoes for this Crispy Smashed Potatoes Recipe?
Absolutely, you can! While Yukon Golds or baby potatoes work brilliantly due to their creamy texture, red potatoes or even new potatoes can be used as well. Just keep in mind that different potato varieties have varying starch levels, which can affect the final crispiness.
You might need to adjust the cooking time slightly to achieve that golden brown perfection.
How long do leftover crispy smashed potatoes last, and how should I reheat them?
Leftover crispy smashed potatoes will keep in the fridge for up to 3 days. However, fair warning: they'll lose some of their crispiness. To reheat, the best method is to pop them back in a preheated oven (350°F/175°C) for about 10-15 minutes to re-crisp them.
Alternatively, you can use a frying pan with a little oil, but the oven gives a more even result, innit?
I'm on a diet, is there a healthier version of this Crispy Smashed Potatoes Recipe?
You can certainly make this recipe a bit healthier! Reduce the amount of oil used a light drizzle will still work, just watch them closely. Also, consider using herbs and spices generously to boost flavour without adding extra calories.
You can even experiment with roasting them in an air fryer for a super crispy (and lower fat) result!
Can I prepare the crispy smashed potatoes ahead of time?
You can certainly prep some steps in advance. Boil and smash the potatoes earlier in the day, then store them covered in the fridge. When you're ready to bake, drizzle with the herbed oil and roast as directed. Doing this will save you time and ensure they're ready when you are.
However, don't leave the potatoes sitting out at room temperature for too long, yeah?
What's the best way to smash the potatoes without them falling apart?
Ah, the delicate art of smashing! The key is gentle pressure. Use a potato masher or the bottom of a glass, and press down firmly but carefully. The potatoes should be cooked through but not so soft that they disintegrate under the slightest touch. Remember, we're aiming for smashed, not obliterated.
This method will allow you to get those crispy edges!
Crispy Smashed Potatoes
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 |
|---|---|
| Fat | 15g |
| Fiber | 3g |
