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Thanksgiving is just two weeks away! While you are super busy and preoccupied
to bring together the perfect dinner, sometimes it is easy to forget about the
appetizers.
A big pile of mashed potatoes has a perennial spot on the classic Thanksgiving
plate. However, if you want to switch things up and impress your guests with
something different they can nosh on while waiting for the big feast, then you
have come to the right place.
These Smashed Potatoes have extremely crispy skins and comforting creamy
middle that I am pretty sure you can never get enough of!
Serve them as a side dish as part of your feast or an appetizer – they’re
delicious either way!
WHAT IS THE BEST WAY TO SMASH THE POTATOES?
I would suggest using either a heavy flat-bottomed glass or a potato masher
for the best results.
HERE ARE SOME OTHER APPETIZERS THAT YOU WILL LOVE
Sweet Potato Rounds with Ricotta and Toasted Pecans
Pigs in a Blanket
Spinach & Ricotta Rolls
Crispy Parmesan Potato Stacks
Brie Raspberry Bites
Holiday Dinner Roll Wreath
STORING LEFTOVER POTATOES
To store the leftover potatoes, wait until they’re fully cooled. Then, place
them in an airtight container, cover, and refrigerate for up to 4 days.
BEST WAY TO REHEAT LEFTOVERS
These potatoes are best served fresh out of the oven, however if you have
leftovers you can reheat them easily.
To reheat, place them in the oven at 175°C for 7-10 minutes until warmed
through and are crispy again!
EXTRA NOTES
Choose the right kind of Potatoes: The best potatoes to use for
this recipe are the small yellow ones since they’re firm enough to
hold up their shape during cooking. Plus baby potatoes will cook a lot
quicker too.
Allow the moisture to escape: One of the key steps in getting
crispy smashed potatoes is letting the potatoes steam dry after
they’ve boiled. This will allow the moisture to escape, eventually
leading to crispier skins.
Don't overboil the potatoes: Don’t over boil the potatoes or
they’ll fall apart as you try to smash them. Cook them just until fork
tender, as they will finish cooking completely in the oven.
Keep some space between the potatoes: Make sure you leave about
1/2-1 inch of space between the potatoes. If they’re too close
together, the potatoes will steam instead of crisping up.
If you made these Crispy Smashed Potatoes, I would love to know how they
turned out! Please let me know by leaving a comment below.
Crispy Smashed Potatoes
Author: Happily Cooking
Preparation Time:
05 min
Cooking Time:
60 min
Servings: 4
Calories per serving: 189kcal
Ingredients:
650 g baby yellow potatoes
Salt, to taste
2 Tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon paprika powder
Instructions:
Place the potatoes in a large pot and fill the pot with water until
the potatoes are covered by at least 1 inch. Season the water with a
generous amount of salt.
Bring to a boil over medium-high heat, and cook until the potatoes are
just fork-tender, about 15 minutes. Drain well and allow them to cool.
Preheat the oven to 215°Celsius.
Grease a sheet pan with olive oil. Transfer the potatoes on the pan
and spread them out on the sheet pan until they're about 1/2-1 inch
apart. Use a potato masher or the bottom of a measuring cup or glass
to press down on the potatoes to smash them.
Drizzle olive oil over the potatoes and sprinkle garlic powder, black
pepper, salt and paprika powder over the top of the potatoes.
Place the sheet pan in the oven. Bake for 40 to 45 minutes until the
edges are crispy and golden brown. Remove from the oven. immediately!
Serve immediately!
