CRISPY SMASHED POTATOES

CRISPY SMASHED POTATOES


Presenting your new most loved potato formula – rich, fresh SMASHED POTATOES! Insane fresh outwardly and feathery within, there's a genuine hazard that solitary portion of these will make it to the supper table…

Best potato formula!


On the off chance that you are yet to encounter the delights of firm crushed potatoes, and my first experience was just 3 years back when I was acquainted with them by Claire from Sprinkles and Sprouts, a kindred Australian food blogger, these are going to change your potato game until the end of time.

These suggest a flavor like rich french fries, but they look changed. "Rural", I announce grandiosely. They're cushy within, and ultra-firm on both the underside and on a superficial level. Every one of those edges is the best! Disregard crushing them perfect and level – the more nubbly the surface, the better the crunch!!!

Tips to make ultra-firm crushed potatoes


Ultra Crispy Smashed Potatoes are straight forward to make – bubble, crush, shower, heat – however, there are two little tips I've found en-route:

Let the potatoes steam dry somewhat in the wake of crushing them. This guarantees ideal freshness!

Use margarine and a pinch of oil. Since spread = flavor, oil guarantees all the more even and better searing and freshness. Can't utilize simply spread since it consumes in the broiler at high temperatures.

Additionally, you can don't hesitate to include flavorings like garlic and dried herbs, yet they do consume a piece so you'll get minimal dark bits on a superficial level. Truth be told, these are so delectable as they may be, they needn't bother with much else! (In my own, potato-supposition)

How to serve Ultra Crispy Smashed Potatoes

I would be totally happy just munching on these as a snack. And if I had a larger oven, or multiple ovens, I would make loads of these and serve them as a snack at gatherings. Because if you make these with small potatoes as I have done, they are perfect finger food snacking size.
But I typically serve these on the side of mains. It will go with pretty much any Western dish, from pork chops to fish, chicken to steak. Try it on the side of this Steak with Creamy Peppercorn Sauce, these Lemon Garlic Marinated Pork Chops, these Crispy Garlic Chicken Thighs or this Sun Dried Tomato Stuffed Chicken Breast.
However you plan to serve these Crispy Smashed Potatoes, it has your name written all over it. Do it, do it, do it!

Ingredients

·         700 g / 1.4 lb small potatoes (Note 1)
·         50 g / 3 tbsp unsalted butter , melted
·         1 tbsp olive oil
·         Salt and pepper
·         Finely chopped parsley , optional garnish

Instructions

1.            Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
2.    Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).
3.    Drain the potatoes and let them dry in the colander for 5 minutes or so.
4.    Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!
5.    Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
6.    Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.
7.    Bake for 40 minutes or until deep golden and crispy. Do not flip!
8.    Serve hot, sprinkled with parsley if desired.

 

Recipe Notes:

1. I've used a variety of potatoes over the years and this works great with all types, including baby potatoes. High starch potatoes will yield a fluffier inside, whereas waxy potatoes are a bit less fluffy but are sort of creamy. You'll love both!
You can make these with smaller or medium potatoes. Small ones - size of a golf ball or smaller - will come out crisper (like finger food, you can pick them up), whereas larger ones have the same crispiness on the surface but you get more fluffy potato on the inside because they don't get squished as thinly. I like them both ways!
2. Flavourings: If you add garlic or dried herbs into the butter, it has a tendency to burn so you end up with black bits and they can be bitter. If you're really keen for garlic flavour, use the side of your knife to smash 2 cloves so they burst open. Place in small saucepan with butter and melt, then leave to infuse with garlic flavour. Discard cloves and proceed with recipe.
For herbs, add a generous amount (dried or fresh) into the pot of boiling water so the potatoes get infused with herb flavour. Discard herbs and proceed with recipe.

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