For Crispier Smashed Potatoes, Try Roasting Them
Smashed potatoes are an easy and delicious way to step up your side dish game. A wonderful complement to a juicy coffee-rubbed steak, the recipe consists of small baby potatoes that have been boiled and flattened before crisping up in the oven. This dish, the more distinguished cousin of mashed potatoes, is known for its soft, fluffy inside and rustic exterior. But switching up your cooking method can lead to a whole new level of unparalleled crispiness. To achieve perfectly crisp smashed potatoes, you can skip the traditional boiling and pop your whole potatoes right into the oven to roast them instead.
When it comes to making ultra-crispy food, moisture is not your friend. You want to introduce as little liquid as possible because too much of it will create steam during the cooking process, which can hinder the crisping. Skipping the boil in favor of roasting the potatoes at a high temperature allows only dry heat to fill your oven. This creates the ideal environment for crispiness to flourish and ultimately results in a more pleasant and delicious serving. And don't worry about the seasoning; you'll still be able to add all the herbs and spices that your heart desires about halfway through the cooking process.
Turn up the heat
To make the best smashed potatoes, you'll first want to get your oven super hot. Roasted foods are always cooked at high temperatures in order to create enhanced flavors and ideal textures. To prepare your potatoes, all you need to do is drizzle them in a small amount of olive oil and sprinkle them generously with salt and pepper. Then, you'll place the whole potatoes onto a baking sheet and roast them until soft and tender.
The next step is to carefully remove the sheet pan from the oven and place it on a heat-safe surface. Then, it's time to make good on the dish's name and smash your potatoes to perfection. Using the bottom of a mason jar or mug, press down on each potato until it's smashed to about ¼ inch thick. Sprinkle them with seasonings that match your desired flavor profile, then return your potatoes back to the oven until they get extra crispy on both the bottoms and the edges. Thanks to the lack of extra moisture that boiling would impart, your potatoes will cook and crisp up easier than ever. With this simple swap, you can serve up an impressive and mouthwatering side dish in an easy and worry-free way. So the next time you're in the mood for something simple and crispy, whip up some smashed potatoes and remember this satisfying secret that will save you time and spare you sogginess.