Crispy Smashed Potatoes Recipe For Perfectly Crunchy Sides

Question 1

Can I prepare crispy smashed potatoes ahead of time and still get them crispy?

Accepted Answer

Yes, you can prepare crispy smashed potatoes in advance. Start by boiling the potatoes until tender, then cool and refrigerate them. When ready to serve, smash and roast the potatoes in a hot oven. This method allows the outside to crisp up nicely without overcooking the interior. For best results, avoid covering them while roasting so moisture doesn’t build up and soften the exterior.

Question 2

What type of potatoes should I use for the crispiest smashed potatoes?

Accepted Answer

Small to medium-sized potatoes with a high starch content, such as Yukon Gold or Russet, work best for crispy smashed potatoes. Smaller potatoes create more surface area that crisps up during roasting, while high starch potatoes produce a fluffy inside. Waxy potatoes can be used but tend to be creamier with a less crispy crust.

Question 3

How do I make smashed potatoes really crispy without burning them?

Accepted Answer

To achieve crispiness, boil potatoes until just tender, then drain and let them steam dry for a few minutes before smashing. Use a mixture of oil and melted butter when roasting to promote browning and add flavor. Roast at a high temperature without flipping them during cooking, allowing one side to develop a deep golden crust.

Question 4

Can I add garlic or herbs without them burning during roasting?

Accepted Answer

Yes, but direct roasting of garlic or dried herbs may cause burning and bitterness. Instead, infuse melted butter with garlic cloves and strain out the solids before drizzling over potatoes. Alternatively, add fresh herbs after roasting or infuse flavors by placing herbs in the boiling water during the initial cooking stage.

Question 5

Should I flip smashed potatoes while roasting for even crispiness?

Accepted Answer

It’s best not to flip smashed potatoes during roasting. Keeping them skin-side down on the baking sheet allows the exposed surface to crisp evenly and deeply. Flipping can interrupt the formation of a crisp crust and result in uneven browning. If you want extra crispness, roast longer rather than turn them.

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