The Crispiest Smashed Potatoes

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It’s official. Smashed potatoes are my favored accoutrement to nearly any protein. Properly crisp on the outside, salty, with a tiny hint of garlic and herbs, and mushy, moist on the within. It is like the like baby of mashed potatoes and French fries.

But what are the strategies to that P E R F E C T smash? Enable me notify you, since it is actual simple.

1. Use tiny potatoes, and for the love of God, really do not peel them. This maybe goes with out indicating, but I’ve seen some disturbing recipes where individuals peel the potatoes. Don’t, the peel is what keeps the potato collectively, and it really significantly provides to the crispiness.

2. Permit the potatoes rest a little bit immediately after boiling and smashing. This contributes to the crispy surface, as the crust of the potato dries out right after the boil.

3. Use butter. I enjoy olive oil, and I actually use a tiny little bit in this recipe – but BUTTER is the magic formula to extremely-decadent crispy potatoes.

4. Aspect take note, you can perform close to with nearly any herb or spice you like. Smoked paprika? Sure! Thyme? Absolutely! Rosemary? Hell yeah! Cumin, chili flakes and BBQ rub are other favorites.

Okay, let us get to the recipe.

Kalle Bergman

The mystery to the ideal, most crispy smashed potatoes.

Prep Time 5 mins

Prepare dinner Time 1 hr 25 minutes

System Appeitzer, Facet

Cuisine American

1.5 lb Little potatoes
2 tbsp salted butter
1 tbsp olive oil extra virgin
1 pinch parsley flakes
.5 tsp garlic powder

Preheat oven to 400F
Cook dinner potatoes: Carry a pot of salted drinking water to a boil. Boil potatoes until eventually tender – about 20 minutes. Drain.
Smash Potatoes: Carefully smash just about every potato, utilizing a fork or other utensil. Check out to continue to keep them in a single piece. Let sit for about 10 minutes, to dry out the floor.
In a separate bowl, blend melted butter, olive oil, salt and garlic powder.
Drizzle potatoes with butter combine, and make confident to include all components of the potatoes fully. Notice: Do not more than-coat the potatoes, as you don’t want them to sit in a tub of butter. This will make them battle to crisp effectively.
Permit the potatoes sit for about 10 minutes so the butter is soaked up right before baking.
Bake for 40-60 moments until eventually golden and tremendous crispy. Sprinkle with parsley flakes and serve quickly