Best 3 Crispy Smashed Roasted Potatoes Recipes
Feast your eyes and taste buds on the irresistible Crispy Smashed Roasted Potatoes, a culinary delight that combines the best of both worlds – an irresistibly crispy exterior and a fluffy, tender interior. These perfect potatoes are not merely roasted; they are meticulously smashed, creating ample surface area for an extraordinary crispiness that will tantalize your senses with every bite.
Our culinary journey begins with the Classic Crispy Smashed Roasted Potatoes, a timeless recipe that showcases the inherent flavors of this beloved vegetable. With just a few simple ingredients – potatoes, olive oil, salt, and pepper – this recipe yields crispy, golden-brown potatoes that are sure to become a staple in your kitchen. For those seeking a more vibrant taste experience, the Herb-Roasted Smashed Potatoes introduce a medley of fresh herbs – rosemary, thyme, and sage – that infuse the potatoes with an aromatic, earthy flavor.
For those with dietary restrictions or preferences, the Vegan Crispy Smashed Potatoes provide a delectable plant-based alternative. Roasted to perfection, these potatoes are seasoned with a savory blend of garlic powder, onion powder, paprika, and nutritional yeast, resulting in a satisfying and flavorful dish. And for those seeking a touch of indulgence, the Crispy Smashed Potatoes with Garlic Parmesan Butter offer an irresistible combination of roasted potatoes, garlic, Parmesan cheese, and butter, creating a symphony of flavors that will leave you craving more.
No matter your culinary preferences, the Crispy Smashed Roasted Potatoes in this article cater to every palate. Get ready to embark on a culinary adventure where crispy meets tender, and simplicity meets flavor. Your taste buds will thank you!
CRISPY SMASHED ROASTED POTATOES
Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.
Provided by lisar
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
- Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
- If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
- *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
NO-BOIL CRISPY ROASTED SMASHED POTATOES
Using the microwave for the first step makes these so much quicker to prepare. Crispy skins with tender centers - delicious!
Provided by Marg CaymanDesigns
Categories Mashed Potatoes
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Scrub potatoes and pat dry. Prick each one twice with the tip of a sharp knife. Arrange in the microwave in a circle. Microwave on high until tender, approximately 4 minutes, but will vary depending on microwave and size of the potatoes. (I use my automatic "Potato" setting.).
- Line cookie sheet with foil (I prefer no-stick). Place cooked potatoes on cookie sheet and gently 'smash' by pressing down with the back of a spatula. Drizzle olive oil over them, turning to coat. Sprinkle with seasoning salt or salt and pepper to taste.
- Roast at 400°F for 20-30 minutes until golden brown and crispy, depending on desired degree of doneness. Turning halfway through. Serve hot.
- Note: it only takes about 20 minutes in my convection oven if I roast them while they are still hot from the microwave. If they have cooled, it takes longer.
CRISPY SMASHED ROASTED POTATOES
Steps:
- Boil the potatoes: Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes. While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels. Flatten and cool the potatoes: Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature. Roast the potatoes Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they're crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
Tips:
- Choose the right potato: Yukon Gold or Russet potatoes are best for this recipe as they hold their shape well and become crispy when roasted.
- Cut the potatoes evenly: This will ensure that they cook evenly.
- Smash the potatoes: Use a fork or potato masher to smash the potatoes until they are about 1/2-inch thick. This will help them crisp up in the oven.
- Toss the potatoes with oil and seasonings: Be generous with the oil and seasonings to ensure that the potatoes are flavorful.
- Roast the potatoes at a high temperature: This will help them crisp up quickly.
- Flip the potatoes halfway through roasting: This will ensure that they cook evenly.
- Serve the potatoes immediately: They are best when served hot and crispy.
Conclusion:
Crispy Smashed Roasted Potatoes are a delicious and easy side dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can make a dish that everyone will love.
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