- It’s simple to create.
- There’s no need to peel them; in fact, they’re much delicious with the peel on!
- It’s completely hands-off; all you have to do is crush and brush, and the oven will take care of the rest.
- They’re cheesy, crunchy, salty, and buttery, with all of the greatest potato tastes.
- They’re easy to prepare ahead of time and just take 5-7 minutes to bake right before serving.
The Story Behind These Smashed Red Potatoes:
It takes two steps to make crispy smashed potatoes. Before you may crush and bake the potatoes, they must first be cooked. Raw potatoes would be nearly tough to shatter. You’d need a hammer or something, and the consequences wouldn’t be attractive, but it may be therapeutic if you were angry or upset. Just joking. In certain ways, yes.
Now, let’s go on. Small whole potatoes should be cooked for 15 to 20 minutes, or until fork soft. Larger potatoes will take longer to cook than smaller potatoes. Cook the potatoes until they are soft but not falling apart. Drain and allow to cool somewhat before handling.
Meanwhile, prepare your oven to 350 degrees Fahrenheit. Crispy potatoes require a hot oven.
Melt the butter, then add the garlic, fresh parsley, cheese, salt, and pepper to taste. Now it’s time to mash the potatoes.
I’m not sure whether “smash” is the best term to use to describe this procedure. It’s almost as though they’re being squashed flat. Use the bottom of a heavy glass or jar, a potato masher, or your hand’s heel to mash the potatoes. Press down on the potatoes until they are somewhat flattened. The potatoes will be smashed when the skins break and break. You don’t have to pound them (though you may if you’re having a very bad day).
Spread the potatoes out on a sheet pan and generously coat them with the butter mixture (they’ve already been crushed!) then bake till golden on the bottom, crispy on the bottom, and wonderful all the way through in a hot oven
To Make Smashed Red Potatoes, Follow These Instructions:
My new favorite method to prepare potatoes is with smashed potatoes. They’re really simple to make: there’s no need to peel, slice, dice, or crush them. They’re just gently shattered, which makes things a lot simpler for me. Smashed potatoes, unlike mashed potatoes, don’t require any peeling or additional ingredients. To make creamy-on-the-inside and crispy-on-the-outside potatoes, all you need are a few basic ingredients, a hot oven, and a sheet pan. It’s a really simple potato side dish!
- I prefer to use baby Dutch potatoes since they cook up with a creamy texture.
- You’ll need to boil the potatoes until they’re fork tender before proceeding.
- Make the garlic and olive oil combination while the potatoes are boiling. Before putting the mashed potatoes in the oven, brush it over the top.
- Place the boiling potatoes on a sheet pan and smoosh them using a potato masher. Because they don’t have to be fully flat, I softly shatter them. Brush them with olive oil and garlic before baking, and the uneven tops will get extra crispy!
- After baking for about 18 minutes, sprinkle the parmesan cheese on top. Allow for a few minutes in the oven, or until the cheese has melted.
The potatoes turn out to be really flavorful and make a tasty side dish. They’re soft and creamy on the inside and crispy on the outside, which gives them the best of all worlds. I really like the garlic parmesan tastes, but the potatoes could easily be customized with various herbs and cheeses, or the olive oil could be replaced with butter.
Notes On Ingredients And Substitutions:
- Small, firm potatoes work best, but any variety will suffice. It’s up to you whether you keep the skin on or peel it off!
- Shredded Parmesan cheese can be replaced with any flavored shredded cheese, such as pecorino, or plain shredded cheese.
- Another sort of salt can be used for sea salt flakes.
- If you don’t have any Worcestershire sauce on hand, leave it out.
- For a final touch, parsley might be used.
Tips And Hints:
- For the most delectable meal, use tiny potatoes.
- Prepare the potatoes ahead of time by boiling, crushing, and baking them the first time (steps 1-3 above). Cover and put aside until 10 minutes before serving, when you sprinkle with parmesan and return to the oven for the final bake.
- Change up the ingredients; they’re wonderful with or without garlic, with various types of cheese, sprinkled with paprika powder or rosemary… pick your favorite!
Questions And Answers:
Is parmesan cheese required?
No, another sort of shredded cheese, such as pecorino or a milder variant, can be used instead.
Is it possible to exclude the garlic?
Yes, you can make wonderful smashed potatoes without the garlic.
Tips For Storage And Reheating:
Smashed potatoes should be consumed as soon as possible for optimal crispiness. Reheat the potatoes in your air fryer or toaster oven if you have leftovers or want to make them ahead of time. They’ll keep in the fridge for up to four days.
Another time-saving trick is to boil the potatoes a day ahead of time, then cool and store them in the refrigerator. Proceed with the crushing and baking when you’re ready.
MORE DELICIOIUS RECIPES HERE:
- 1 kilogram potatoes Carisma or Yukon Gold
- a little squirt of extra virgin olive oil
- 3 tbsps.. butter, melted
- 4 garlic cloves, smashed
- 1 tablespoon parsley, chopped
- to taste kosher salt and black pepper
- a quarter-cup Parmigiano-Reggiano
Preheat your oven to medium-high (about 200°C | 400°F) broil (or grill) settings.
In a big saucepan of salted water, place the potatoes. Bring to a boil, then reduce to a low heat and simmer, covered, for 30-35 minutes, or until fork-tender. Drain thoroughly.
Using cooking oil spray, lightly coat a large baking sheet or pan. Arrange the potatoes on the baking sheet and lightly flatten them in one piece with a potato masher (not too hard or they will end up mashed).
Combine the butter, garlic, and parsley in a mixing bowl. Over each potato, pour the mixture. Season with salt and pepper, then drizzle with olive oil spray.
Broil (or grill) them till golden brown and crispy (about 10-15 minutes). Remove from the oven, top with parmesan cheese, and return to the oven to melt the cheese.
Season with a pinch of salt and a sprig of parsley before serving.
Smashed potatoes should be consumed as soon as possible for optimal crispiness. Reheat the potatoes in your air fryer or toaster oven if you have leftovers or want to make them ahead of time. They'll keep in the fridge for up to four days.
Make-ahead tip: Boil the potatoes a day ahead of time, then cool and store them in the refrigerator. Proceed with the crushing and baking when you're ready.