Crispy Smashed Potatoes Recipe With Perfect Crunch In 5 Steps

Question 1

How do I make smashed potatoes crispy on the outside and soft on the inside?

Accepted Answer

To get crispy smashed potatoes, boil small to medium potatoes until tender, then drain and let them dry briefly. Place the potatoes on a baking sheet and gently smash them flat. Use a mix of butter and oil when roasting to promote even browning and prevent burning. Roast at a high temperature (around 425°F/220°C) until the edges turn golden and crisp while the inside remains soft. Letting the potatoes steam dry slightly before roasting helps achieve the best texture.

Question 2

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

Accepted Answer

Yes, but it’s best to add garlic and herbs carefully to avoid burning. Infusing butter with crushed garlic cloves before roasting adds flavor without bitterness. Fresh herbs can be added towards the end of cooking or sprinkled on after roasting. Alternatively, cooking herbs in the boiling water used for the potatoes imparts subtle flavor without risking burnt bits.

Question 3

Are smashed potatoes better with peeled or unpeeled skins?

Accepted Answer

Leaving the skins on is optional and depends on your texture preference. Keeping the skins adds a rustic element and extra crispiness since the skins can crack and crisp beautifully during roasting. However, if you prefer a smoother interior, peeling is fine. Either way, washing the potatoes thoroughly before cooking is important.

Question 4

What types of potatoes work best for making crispy smashed potatoes?

Accepted Answer

Both waxy and starchy potatoes can be used but offer different results. Waxy potatoes like red or new potatoes hold their shape well and have a creamy texture inside. Starchy potatoes such as Russets produce fluffier interiors but may be a bit more fragile during smashing. Baby or small potatoes tend to get crispier due to their size, making them a popular choice.

Question 5

Can smashed potatoes be prepared ahead of time and reheated?

Accepted Answer

Yes, you can boil the potatoes a day or two in advance and store them in the refrigerator. When ready, smash and roast them to achieve a fresh crispy texture. Avoid smashing too early, as smashed potatoes stored before roasting can lose crunchiness. Reheating roasted smashed potatoes in the oven can help restore crispness better than microwaving.

Ingredients

Instructions

Last Step:

Notes

Nutrition