Crispy outside, tender and fluffy inside and baked to a golden colour, this is one of the best potato recipes, ‘smashed potatoes’. Smashed potatoes are delicious and easy to make, I am so glad I found this recipe.
My family loves potatoes especially Hasselbeck potatoes, crispy potato stacks and crispy potato chips. They don’t mind eating them everyday but it becomes boring eating food which is cooked with the same method every time. I tried to cook the potatoes with different methods like stewing, mashing, steaming, roasting,frying but I wanted something different.
I was so happy when I found this smashed potato recipe on the cooking secrets for man blog. I tried the recipe and everyone liked the smashed potatoes that they kept on asking for more. I asked my family, “what is different with this recipe from others I usually make”? They said “this one is like 2 in 1. It is like you are eating french fries or roasted potatoes and mashed potatoes at the same time because smashed potatoes are crispy, soft, fluffy and buttery.”I guess they are like that because of the method of cooking where you have to boil them first until tender just like mashed potatoes and then bake them in the oven just like roasted potatoes.
I talked to Charlie of the cooking secrets for men that I want to recreate your recipe and he gave me the go ahead. The recipe I am posting today is my recreated version but you can find the original recipe here. I like following cooking secrets for men recipes because they are easy to follow but turn out delicious every time.
I asked them why they started the food blog and YouTube channel and this is what Charlie said;
“I like to call myself a professional eater and amateur chef. I love to cook and create. We try to teach shortcuts and tips to average or novice cooks, so they feel more comfortable in the kitchen.Anyone who loves to eat should know how to cook. Hopefully, when they see a video that makes things look easy, they can try it themselves.”
If you want to feel more comfortable in the kitchen and learn how to make delicious food using shortcuts, follow cooking secrets for men on their website. Subscribe to their YouTube channel and like their Facebook page . You can also find them on Instagram, Twitter and Pinterest.
Which potatoes should I use?
I like to use baby potatoes as they cook faster and they get to be crispier than big potatoes but potatoes of any size can be used. Both russet and yukon gold potatoes can be used for this recipe. Russet potatoes will give you crispy and fluffy smashed potatoes while Yukon Gold will give you crispy and creamy smashed potatoes.
Should I use butter or oil?
I like to use Butter as it gives the potatoes a crispier and buttery flavour but oil is also good.
What should I serve smashed potatoes with?
Smashed potatoes can be eaten as a snack with sour cream, tomato sauce, homemade mayonnaise or any dip of your choice. Smashed potatoes can also be served as a side dish to pork chops, steak, chicken or fish. I like to serve mine with pork chops or ginger steak and cucumber salsa or salad.
Ingredients For Crispy Smashed Potatoes
1 kg baby potatoes
3 tablespoons butter
1 teaspoon spoon salt when boiling potatoes and 1/2 teaspoon for sprinkling
1/4 teaspoon dried rosemary
½ teaspoon black pepper
Chopped parsley or green onion for garnishing
Method For Crispy Smashed Potatoes
1.Put unpeeled potatoes in a pot. Add 1 teaspoon salt and water to slightly cover the potatoes. Cover the pot and allow to cook for 15-20 minutes or until tender.
2. Test with a knife to see if Potatoes are tender and cooked. Drain the potatoes, put in a big bowl and allow to cool.
3. Preheat the oven to 200°c/400F.
4. In a small bowl mix 2 tablespoons butter or oil, 1/4 teaspoon salt, pepper and rosemary. Pour the mixture on the potatoes and toss until all potatoes are well coated.
5. Arrange the potatoes on a baking sheet leaving space for when they are smashed.
6. Using a potato masher, glass or a cup, smash the potatoes. The more you smash them the thinner they become and the crispier they will be. Slightly smashed will produce slightly crispy and fluffier potatoes.
7. Sprinkle the remaining salt and pepper on top. Drizzle the top with 1 tablespoon butter or oil.
8. Bake in the oven for 20-25 minutes or until golden and crispy. If they are not golden on top just flip them and bake for a further 5 minutes or during the last 5 minutes of baking switch to grill/bake.
10. Garnish by sprinkling parsley or green onion on top and serve immediately.