Is there a food more comforting than the humble potato? The potato is nutritious, versatile, affordable, and most importantly, delicious. There’s a reason why a holiday table without some form of potato on it will cause a mutinous uproar. The people demand their spuds!
In our house, a special dinner calls for English-style roast potatoes, which are parboiled, then roasted submerged in duck fat. They are sublime. Shatteringly crisp on the outside, with a fluffy and creamy center. But they are a lot of work and can be quite messy. Also, duck fat, in this economy?
Lately, to save us a little time, effort and cash, we’ve favored this recipe for super crispy smashed potatoes. They are just as delicious as the formal English roasties, but they’re quicker to make, easier to prepare and more adaptable. Another advantage is that the potatoes don’t need to be peeled, so there’s less work and they’re more nutritious. It’s a win-win-win-win.
You will definitely find these on our Thanksgiving table this year!
Check out the video for smashed potatoes!
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Potayto potahto: starchy vs waxy potatoes
There are three main types of potatoes you’ll find at most grocery stores: starchy, waxy, and “all-purpose” (not including sweet potatoes). And each type is good for different things.
- Starchy potatoes like russets are best for frying, baking and mashing. They crisp well, but tend to fall apart when boiled.
- Waxy potatoes like reds, have a smooth, creamy texture and they hold their shape best. They’re what we use in soups and stews, and also work really well in potato salad.
- “All-purpose” potatoes like Yukon Golds are somewhere in the middle. They crisp well but don’t completely fall apart when cooked. They’re the ones we use most often, including in our crispy smashed potatoes.
Is there anything better than garlic butter?
Yes, garlic-parmesan butter.
The cheese adds a little kick of salinity and funk, and helps to crisp up the top. You could also add a little cheese under the potatoes before you smash them, to get that frico crispiness on the bottom as well. We decided not to, in order to keep the cost down a little. Herbs are optional but we love that pop of green, and the flavor of chives, especially garlic chives.
You could use garlic powder and dried herbs if you’d rather, but we prefer the flavor of fresh. Keep in mind that if you’re substituting dried herbs for fresh, you want to use a 3:1 ratio. Substitute 1 teaspoon of dried herbs for every 1 tablespoon of chopped fresh herbs. For garlic, use about ¼ teaspoon of granulated garlic for every two cloves of fresh garlic.
Sauces that are fantastic with crispy smashed potatoes
The potatoes are delicious on their own, or with a little sour cream and chives, but if you want to serve a sauce with them, these would all be fire:
- Spicy Mayo
- Herb Sour Cream
- Homemade Ranch Dressing
- Lemon Dipping Sauce
- Black Garlic Aioli
- Aji Verde (Peruvian Green Sauce)
- Tahini Sauce with Lemon and Garlic
- Basil Green Goddess Dressing
How to get perfectly crispy smashed potatoes
The first step is choosing the right potato for the job. We like using Yukon Gold, which is somewhere between a starchy and waxy potato. To be fair, the recipe works with all kinds, but the results will vary accordingly. High starch potatoes will yield a crispier outside with a fluffier center, while waxy potatoes will be slightly less crisp and sort of creamy inside. Use whichever you prefer.
Try to find small to medium-sized potatoes, slightly larger than a golf ball. Over-large spuds will be hard to smash. (Insert “that’s what she said” joke, if you must.) Give them a quick scrub if there’s any dirt on them, then add them to a large pot or Dutch oven. Fill the pot with cold water until the water is about an inch above the potatoes. Add 1 tablespoon of kosher salt and bring the mixture to a boil over high heat. Continue cooking until the potatoes are very easily pierced by a fork or paring knife. It’s fine if they split a little, but try to keep them mostly whole. Smaller potatoes will take around 15 to 20 minutes, medium up to 25 minutes.
While the potatoes are boiling, heat the oven to 425ºF and prep the baking sheets. If you don’t have two sheets, you might need to bake in batches to avoid crowding them. If they’re too close together, they may steam instead of crisp. Line two baking sheets with parchment paper.
When the potatoes are fork-tender, drain them in a colander and let them sit and cool for about 5 minutes or so. Once they’re dry and cool enough to handle, transfer them to one of the sheets and drizzle a little olive oil over them. Rub them a little to make sure they’re all coated, then divide the potatoes so there’s some space around them.
Use the flat bottom of a measuring cup or glass to gently smash each potato until it’s about 1/4-inch thick. (Thicker potatoes will have more of a fluffy center, thinner ones will be crispier).
Top each potato with about a teaspoon of the garlic butter and spread it a little to coat the top. Season them lightly with kosher salt and black pepper (if desired), then bake until they turn deep golden brown and crispy. Depending on how dark you like them, this can take between 30 to 40 minutes. You don’t need to flip them, but you might want to rotate the trays to allow them to bake evenly.
Once they’re done, sprinkle over some finely chopped chives or parsley and serve them hot. They’re great with a dollop of sour cream, or one of the sauces listed above.
Ultra Crispy Garlic-Parmesan Smashed Potatoes
Equipment
- 2 sheet pans (or bake in batches)
- Parchment paper
Ingredients
- 1 1/2 pounds small to medium-sized Yukon gold potatoes
- 1 tablespoon kosher salt plus more as needed
- 3 tablespoons unsalted butter for vegan, use all olive oil, room temperature
- 3 medium garlic cloves (about 1 tablespoon) minced or grated
- 1 tablespoon finely chopped parsley or chives optional
- 1/3 cup (35 grams) grated Parmesan or Pecorino cheese
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
Instructions
- Heat oven to 425°F (400ºF with convection fan) and set a rack in the middle slot.
Boil the potatoes:
- Place the potatoes and 1 tablespoon kosher salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are fully fork-tender, 15 to 20 minutes, depending on size. It’s ok if the skin splits but try to keep them mostly whole. Drain the potatoes and let them dry in the colander for 5 minutes or so.
Make the garlic-parmesan butter:
- In a small bowl, stir together the softened butter, grated garlic, herbs (if using) and parmesan. Season with salt and pepper to taste, and stir until combined. Set aside until ready to use.
Smash and roast the potatoes:
- Arrange the potatoes on one of the parchment-lined baking sheets and toss with oil until each potato is lightly coated. Divide them between the trays and spread them out, leaving a little space between each. Use the bottom of a measuring cup or glass to gently smash them to about 1/4-inch thick.
- Spread about a teaspoon of the garlic-parmesan butter over each potato. Bake for 30 to 40 minutes, until deep golden brown and crispy. No need to flip.
- Serve hot, sprinkled with parsley or chives, if desired. These are great on their own, or paired with one of the sauces listed above.