Let’s discuss the best smashed potatoes I’ve ever had. Use small potatoes – baby potatoes are best! Type of potatoes to use . Use the bottom of a drinking glass to smash each potato into a disc about 1/2-inch-thick. They have those tender, buttery insides and their thin skin gets so perfectly crispy without becoming chewy like that of say, an older Russet. The potatoes for this recipe need to be a thin-skinned potato. 1-1.2kg potatoes (6 to 8 medium sized), skin on; 1 tbsp salt (for boiling water) 30g unsalted butter, melted; 1 tbsp olive oil; about ¾ tsp salt; ¼ tsp black pepper Place in large pot filled with water until potatoes are covered and add salt. Much like buttery and garlicky French fries or crispy hot chips. I think any thinner skin potatoes like Yukon Gold, young or baby potatoes would be fine also. Bring everything to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes, or until fork tender. SERVING SIZE: These are small red potatoes, about 2″ in size.I put 15 on a large baking sheet and think 1-2 would be a serving size, but honestly I don’t know, so use your judgement. Crispy Smashed Potatoes. The potatoes can be boiled up to two days in advance and kept covered in the fridge. I’m a carbivore, through and through. There was a positive correlation between how thin I smashed the potatoes and how crispy they came out of the oven. I’ve made smashed potatoes before but with baby gold potatoes, they were delicious, but red potatoes seem like they get crispier when roasted. INGREDIENTS. They are crispy on the outside, and fluffy on the inside. Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! We grilled up some local Montana T-Bone Steaks tonight and I always love making roasted baby red potatoes with summer grilled steaks. Poke each potato with a fork and place potatoes onto a microwave safe bowl and microwave for four minutes.. Flip potatoes over and microwave for an additional 4 minutes. These salty, golden-brown, crunchy and crispy smashed potatoes are the best potatoes ever! Crispy Smashed Red Potatoes is the ultimate side for steak night. They were crispy on the outside, soft on the inside. They’re easy make and completely addicting. They’re like a cross between hot and salty French fries, crispy twice-baked taters, and creamy mash. Preheat oven to 375 degrees.Line a baking sheet with parchment paper. RELATED RECIPES: Smashed Creamer Potatoes, Boiled Red Potatoes (Or Pressure Cooker Red Potatoes, Greek Style Potatoes, Oven Roasted Large Melting Potatoes, Bacon Wrapped Baby Red Potatoes, Diced Skillet Potatoes, These potatoes are perfect as a snack on their own with a delicious sour cream dip or any time you are craving crispy potatoes. This is not the time for neat and tidy! This puts the choice right on medium-size red potato. Cooking the Potatoes. Drizzle the olive oil evenly over the potatoes and transfer to the preheated oven. How to Make Crispy Smashed Potatoes. The potatoes need to be fully cooked to smash well. 📖 Step-by-Step Instructions for Crispy Smashed Potatoes Preheat oven or air-fryer to 425F and boil the potatoes . Crispy Smashed Potatoes are so fluffy on the inside, golden/crispy on the outside, and smothered in garlic and parmesan cheese! Crispy potato recipes. Bring water to a boil and lower heat to maintain a simmer for 10 to 12 minutes, or until the potatoes are tender. Those crispy edges that send you over the edge! I love ’em loaded, but I can definitely enjoy them double baked, crispy and … Wrapped in a thin layer of red skin, red potatoes (sometimes called red bliss) are less starchy than their white counterparts. –Brush with oil and add seasonings. This recipe is everything you want for potatoes! Wash and scrub potatoes. Also, big enough for a nice serving but not too big. Place back in oven until super crispy. Definitely would make it again. Boil, smash, bake: Making crispy smashed potatoes is easy. Baking time should take anywhere between 30 and 40 minutes. This is one of my absolutely favorite ways to prepare potatoes. Instructions. Leave skin on. Crispy Smashed Potatoes are dangerously delicious, I’m warning you now. Hands down, the best type of potatoes to use for smashed potatoes are yukon gold potatoes.These types of potatoes are part of the “yellow potato” family and have a waxy flesh that crisps in the oven and a buttery, moist center. Place the mashed red potatoes in an oven-safe dish. Use cold water in the pot, add the potatoes, and then bring them to a boil.This ensures even cooking.-Drain the water and place the potatoes on an oiled baking sheet.-Use a fork or potato masher and gently press them down to crack the skin and expose the middle. These barely make it to the table, because everyone starts reaching for them the moment they’re out of the oven! Meet your new favorite baby red potatoes recipe. I did flip mine over the last five minutes…just wanted a super crispy edge on each side. Preheat the oven to 425F. Remove from oven and garnish with more fresh thyme leaves. These Smashed Red Potatoes have creamy centers and crispy, almost potato-chip-like edges. Mini Hasselback potatoes; Crispy salt and pepper smashed potatoes; Easy spicy garlic baked potato wedges Smashed Potatoes Are One Of My Favorite Side Dish Recipes . I really like a combination of yellow and red baby potatoes. Serve these Crispy Smashed Red Potatoes as a side with your favorite dressing. They can be smashed in the bacon fat and kept on the sheetpans up to 6 hours in advance and just roasted before serving. To Reheat Skin-On Mashed Red Potatoes: For best results, skip the microwave (which tends to suck the moisture out of your potatoes), and instead use the oven to reheat the mashed potatoes. The potatoes were smashed. For optimum crisp factor aim to make the potatoes raggedy and nubbly when you smash them. These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. Crispy smashed potatoes. Add the potatoes, baking soda, and salt to a large pot, then cover with water. They were so flavorful and so good. Bring to boiling, boil until knife goes through potato easily. Crispy on the outside and tender and creamy on the inside, with an herby garlic coating, these roasted potatoes are hard to stop eating and so fun to make. Smashed Potaotes Recipe. Stacey Lehwald — October 31, 2020 @ 12:13 am Reply. Krysten Powers — June 12, 2020 @ 12:14 am Reply I made this tonight with some leftover red potatoes we had and they were DELICIOUS. Pictures say it all! I needed a quick side tonight, and I magically had some little potatoes. I recommend rinsing the potatoes and then throwing them in a pot of fresh cold water and bringing them to a boil. Right around this time, I ALWAYS cozy up back to the potatoes. Prep the Potatoes. Add the potatoes to the baking sheet.Smash with the back of a glass cup. How to Make Them-Boil red potatoes of relatively equal size in water until fork-tender. These buttery, crispy, and rustic smashed potatoes can be either a main or a side dish. This Crispy Smashed Potatoes recipe is one of those … Obviously, this Easy Crispy Oven Baked Smashed Baby Red Potatoes recipe is made with red potatoes. In fact, when cooked and eaten with their skin on, potatoes are a source of potassium (a nutrient that many people are woefully lacking), vitamin C, fiber, vitamin B6 and iron. The perfect family-pleasing side dish to serve with dinner. Drain the potatoes and spread onto 2 rimmed baking sheets. 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