Crispy Smashed Potatoes Recipe For Perfectly Crunchy Sides

Question 1

Can I prepare crispy smashed potatoes in advance and reheat them later?

Accepted Answer

Yes, you can prepare crispy smashed potatoes ahead of time. Start by boiling the potatoes until tender, then let them cool completely and refrigerate overnight. When ready to serve, smash and bake or roast them in the oven until crispy. Reheating in the oven helps restore the crisp texture, unlike microwaving, which can make them soggy.

Question 2

Which type of potatoes are best for making crispy smashed potatoes?

Accepted Answer

Both high-starch and waxy potatoes work, but each offers a different texture. High-starch varieties like Russet or Yukon Gold produce fluffier interiors and crispier edges, while waxy potatoes such as red or fingerling potatoes deliver a creamier inside. Baby and small potatoes are preferred for even crispiness and easy handling.

Question 3

How can I add garlic or herbs to crispy smashed potatoes without burning?

Accepted Answer

To avoid burnt garlic or herbs, infuse flavor before roasting. For garlic, simmer smashed garlic cloves in melted butter, strain, and then drizzle the garlic-infused butter over the potatoes. For herbs, add fresh sprigs like rosemary or thyme to the boiling water when cooking the potatoes, then remove before baking. This technique adds flavor without the risk of burning.

Question 4

What is the recommended baking time and temperature for crispy smashed potatoes?

Accepted Answer

Bake crispy smashed potatoes at 200°C (390°F) for about 45 minutes if using small potatoes, or 55 minutes for medium-sized ones. Place them on a baking sheet without flipping to ensure they crisp evenly. This timing allows the outsides to become golden brown and crunchy while keeping the inside soft.

Question 5

Why should potatoes be allowed to dry before baking after smashing?

Accepted Answer

Letting smashed potatoes steam dry for around 5 minutes before baking removes excess moisture from their surface. This step helps achieve a crispier texture since excess water can cause steaming instead of roasting, resulting in soggier potatoes. A dry surface promotes better browning and crunch during baking.

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