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Preparing Smashed Potatoes
Before we start prepping, we should quickly address why you would want to smash a potato in the first place. I mean, not only is smashing potatoes quite fun, but it also increases the surface area of the potato, which results in the potatoes turning extra crispy.
What kind of potatoes to use?
I highly recommend using baby potatoes. Some recipes use slightly larger varieties, but I find the smaller the spud the crispier they’ll be. Plus baby potatoes will cook a lot quicker too. When it comes to preparing the potatoes, the first thing you’ll want to do is boil them until fork tender. This will soften the potatoes in preparation to be smashed! Process shots: add potatoes to pot (photo 1), add water and salt (photo 2), boil until fork tender (photo 3), drain (photo 4).
Baked Smashed Potatoes
One of the key steps in getting crispy smashed potatoes is letting the potatoes steam dry after they’ve boiled. I actually do this twice – once straight after they’ve boiled, then once after they’ve been smashed. Letting them sit for a few mins at each of these stages will allow the steam to escape. The more moisture that escapes = the fluffier/crispier they’ll be.
How do I smash the potatoes?
You’ll want to gently press down on the potatoes until they’re flat. You’ll want to smash them fairly thin, but not so much that they break apart. I typically use a mug to do this.
Smashed Potato Seasoning
The parmesan will add most of the flavour, but I also like to coat in a simple mix of salt, pepper and garlic powder. Process shots: coat potatoes in olive oil and seasoning (photos 1&2), space them out and smash (photos 3,4 & 5), top with parmesan then bake (photo 6).
What else could I use to smash the potatoes?
If I haven’t got a large-based mug on hand, I typically just use a fork or spatula, but honestly, any sort of flat utensil will do the trick!
How thin should I smash the potatoes?
The thinner you smash them, the crispier they’ll be. I typically smash as thin as I can get them without them falling apart, but you could keep them a little thicker if you’d prefer.
Can I make these ahead of time?
They’re best made fresh, but you can certainly store leftovers and reheat in the oven or air fryer until hot and crispy again!
Serving Parmesan Smashed Potatoes
I typically serve these in two different scenarios:
Dip: These work great as Finger Food with a Dip (here I’ve served them with Sour Cream and Chive Dip). Side: You could serve them as a Side (here I’ve served them with Creamy Garlic Chicken and Roasted Broccolini).
For more roasted potato deliciousness check out my Life Changing Roasted Potato Recipes! Alrighty, let’s tuck into the full recipe for these parmesan smashed potatoes shall we?!
How to make Parmesan Smashed Potatoes (Full Recipe & Video)
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