Crispy Smashed Potatoes

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Thanksgiving is just two weeks away! While you are super busy and preoccupied to bring together the perfect dinner, sometimes it is easy to forget about the appetizers.

A big pile of mashed potatoes has a perennial spot on the classic Thanksgiving plate. However, if you want to switch things up and impress your guests with something different they can nosh on while waiting for the big feast, then you have come to the right place.
These Smashed Potatoes have extremely crispy skins and comforting creamy middle that I am pretty sure you can never get enough of!
Serve them as a side dish as part of your feast or an appetizer – they’re delicious either way!
WHAT IS THE BEST WAY TO SMASH THE POTATOES?

I would suggest using either a heavy flat-bottomed glass or a potato masher for the best results.

HERE ARE SOME OTHER APPETIZERS THAT YOU WILL LOVE
STORING LEFTOVER POTATOES

To store the leftover potatoes, wait until they’re fully cooled. Then, place them in an airtight container, cover, and refrigerate for up to 4 days.

BEST WAY TO REHEAT LEFTOVERS

These potatoes are best served fresh out of the oven, however if you have leftovers you can reheat them easily.
To reheat, place them in the oven at 175°C for 7-10 minutes until warmed through and are crispy again!


EXTRA NOTES
  • Choose the right kind of Potatoes: The best potatoes to use for this recipe are the small yellow ones since they’re firm enough to hold up their shape during cooking. Plus baby potatoes will cook a lot quicker too.
  • Allow the moisture to escape: One of the key steps in getting crispy smashed potatoes is letting the potatoes steam dry after they’ve boiled. This will allow the moisture to escape, eventually leading to crispier skins.
  • Don't overboil the potatoes: Don’t over boil the potatoes or they’ll fall apart as you try to smash them. Cook them just until fork tender, as they will finish cooking completely in the oven.
  • Keep some space between the potatoes: Make sure you leave about 1/2-1 inch of space between the potatoes. If they’re too close together, the potatoes will steam instead of crisping up.


If you made these Crispy Smashed Potatoes, I would love to know how they turned out! Please let me know by leaving a comment below.



Crispy Smashed Potatoes Crispy Smashed Potatoes
Author: Happily Cooking
Preparation Time:
Cooking Time:
Servings: 4
Calories per serving: 189kcal




Ingredients:
  • 650 g baby yellow potatoes
  • Salt, to taste
  • 2 Tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika powder

Instructions:
  1. Place the potatoes in a large pot and fill the pot with water until the potatoes are covered by at least 1 inch. Season the water with a generous amount of salt.
  2. Bring to a boil over medium-high heat, and cook until the potatoes are just fork-tender, about 15 minutes. Drain well and allow them to cool.
  3. Preheat the oven to 215°Celsius.
  4. Grease a sheet pan with olive oil. Transfer the potatoes on the pan and spread them out on the sheet pan until they're about 1/2-1 inch apart. Use a potato masher or the bottom of a measuring cup or glass to press down on the potatoes to smash them.
  5. Drizzle olive oil over the potatoes and sprinkle garlic powder, black pepper, salt and paprika powder over the top of the potatoes.
  6. Place the sheet pan in the oven. Bake for 40 to 45 minutes until the edges are crispy and golden brown. Remove from the oven. immediately!
  7. Serve immediately!

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