Smashed Potatoes Recipe Crispy Outside Tender Inside

Question 1

What types of potatoes work best for making smashed potatoes?

Accepted Answer

You can use several types of potatoes for smashed potatoes, including baby potatoes, Yukon Gold, or red potatoes. High-starch potatoes like Russets give a fluffier interior with a crisp exterior, while waxy potatoes such as Red Bliss offer a creamier texture but less crispiness. Both options work well depending on your texture preference.

Question 2

How can I make smashed potatoes extra crispy in the oven?

Accepted Answer

To get crispy smashed potatoes, after boiling, let them steam dry for about 5 minutes to remove excess moisture. Use a mix of butter and a small amount of oil for roasting as butter alone can burn at high heat. Bake at 200°C (390°F) until golden brown without flipping to keep the crust intact.

Question 3

Is it necessary to peel potatoes before making smashed potatoes?

Accepted Answer

No peeling is needed before making smashed potatoes. Leaving the skin on adds a rustic texture and holds the potato together when smashed. The skins may split during cooking, which contributes to their characteristic crispy edges.

Question 4

Can I add garlic or herbs to smashed potatoes without burning them?

Accepted Answer

Yes, but avoid adding raw garlic or dried herbs directly to the butter since they can burn. Instead, infuse melted butter with crushed garlic cloves, then remove the cloves before using. For herbs, adding fresh or dried ones to boiling water before cooking can subtly enhance flavor without burning during baking.

Question 5

How long should I bake smashed potatoes depending on their size?

Accepted Answer

Bake small potatoes for about 45 minutes and medium-sized ones for approximately 55 minutes at 200°C (390°F). The potatoes should be deep golden and crispy on the outside. Avoid flipping during baking to preserve the crispy crust created at the bottom.

Ingredients

Instructions

Last Step:

Notes

Nutrition