Crispy Smashed Potatoes
Crispy smashed potatoes start with a thorough boil until the skins crack, followed by a firm press with a glass, and finally a high-heat roast in a generous amount of fat until the edges are jagged and bronze.
The secret is surface area.
Your goal is to maximize the jagged edges, as those are the parts that turn crunchy in the oven. Do not rush the drying time after boiling.
- large pot
- colander
- baking sheet
- heavy-bottomed glass or mug
What goes in.
- 2 lbbaby gold potatoes
- 3 tbspneutral oil or rendered fat
- 1 tbspkosher salt
- 1 tspcracked black pepper
- 2 sprigsfresh rosemary
Controlled Crushing
Use a flat-bottomed glass to press down firmly but steadily. You want a flat pancake shape with ruptured, irregular edges rather than a mashed puree.
The method.
Boil the potatoes
Place potatoes in cold, salted water. Bring to a boil and cook until they are fork-tender throughout, about 20 minutes.
Steam dry
Drain the potatoes and let them sit in the colander for 5 minutes. Steam evaporating from the skin is necessary for the final crunch.
Arrange and smash
Transfer to a baking sheet. Place each potato under the base of a glass and press firmly to flatten until about half an inch thick.
Season and coat
Drizzle generously with oil, ensuring it runs into the crevices of the cracks. Sprinkle with salt, pepper, and rosemary needles.
Roast
Bake at 425°F (220°C) for 35 to 40 minutes. They are done when the edges are deep brown and rigid to the touch.
Other turns to take.
Garlic Butter
Toss the potatoes in melted butter and finely minced garlic for the final 5 minutes of roasting.
Parmesan Crust
Dust the smashed potatoes with finely grated Parmesan during the last 10 minutes of baking.
When it doesn't go to plan.
Use gold potatoes; their thin skin crisps better than starchy russets.
Ensure the baking sheet is hot before placing the smashed potatoes down for an immediate sear.
If the potatoes are sticking to the glass, lightly oil the bottom of the glass before pressing.
The ones that keep coming up.
Can I do this ahead of time?
You can boil the potatoes hours in advance, but do not smash and roast them until right before serving to maintain the crunch.
Why did my potatoes turn to mush?
You likely overboiled them or pressed too aggressively. They should be firm enough to hold their shape after the press.
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