Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, crispy smashed potatoes. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Ultra Crispy Smashed Potatoes are straight forward to make - boil, squish, drizzle, bake - but there are two little tips I've discovered along the way: Let the potatoes steam dry a bit after smashing them. Use butter and a touch of oil. These crispy smashed potatoes are best when they're hot and fresh, so right off the pan is actually the best serving method. Smashed potatoes are fun for brunch or dinner.
Crispy Smashed Potatoes is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Crispy Smashed Potatoes is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook crispy smashed potatoes using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Crispy Smashed Potatoes:
- Prepare 600 g small yellow potatoes
- Make ready 3 tbsps olive oil
- Take Garlic powder
- Get Salt & Ground black pepper
- Prepare Spring onion, chopped (2-3 tbsps)
You'd need a hammer or something and the results wouldn't be pretty, although I guess it could be therapeutic if you were feeling hostile or frustrated. Crispy Smashed Herbed Potatoes Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio Arrange half of potatoes in a single layer in skillet. The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top.
Instructions to make Crispy Smashed Potatoes:
- To boil the potatoes, first scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a pot and cover with water (so they are all just about covered). Add a teaspoon of salt. Bring to a boil over medium heat and continue cooking until the potatoes are easily pierced through by a fork. It will take 20-30 minutes depending on the size of the potatoes. Drain and let them cool for a few minutes.
- Preheat the oven to 425F/215C and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a fork to gently smash each potato to a height of about ½ inch.
- Drizzle the remaining 2 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, and a pinch of salt and pepper over the potatoes.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh spring onion, and serve hot.
A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio Arrange half of potatoes in a single layer in skillet. The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.) Roast until the. Smashed Potatoes Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese!
So that’s going to wrap it up for this special food crispy smashed potatoes recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
