How To Make Ultra Crispy Smashed Potatoes Recipe

1:35 PM

Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.  



Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.


My household agrees that potatoes are one of the most delicious, adaptable, and affordable foods on the planet.  Mashed, fried, roasted, and baked––they take them any way they can get them.  

I must say, though, these Ultra Crispy Smashed Potatoes hit the high marks for richness.



Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.


The method of making these Crispy Smashed Potatoes is straightforward.  You simply boil the little potatoes until tender to a piercing fork.  

Drain them well, letting them sit in the colander for 5-10 minutes or so to get them good and dry.  This is very helpful when you go to smash them.  


Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.


WHAT YOU NEED TO MAKE ULTRA CRISPY SMASHED POTATOES


  • Large saucepan (6 quarts or larger)

  • Large colander

  • Large baking sheet pan

  • Bottom of a cup for smashing the potatoes

  • Large spatula for turning the potatoes

  • Little potatoes (I prefer the little white potatoes)

  • Avocado oil

  • Coarse salt and pepper

  • Garnish with herbs, parmesan cheese, or red pepper flakes (optional)




Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.

HOW TO MAKE ULTRA CRISPY SMASHED POTATOES


  • In a large saucepan,  add washed potatoes and salt.  Cover with cool water until the water comes 1-inch above the potatoes.

  • Bring water to a boil on high heat.  Once the potatoes begin to boil, reduce the heat to medium high and cook the potatoes until fork tender––about 15-20 minutes.  (It is important not to overcook the potatoes.)

  • While draining the potatoes, Preheat the oven to 425 degrees F.

  • Drain the potatoes into a colander in the sink, letting them cool 5-10 minutes to dry out a little bit.

  • Transfer potatoes to a baking sheet pan.  Pat dry any excess water left on the sheet pan.

  • Using the bottom of a glass or cup, gently smash potatoes to a flat thickness.

  • Drizzle each potato generously with avocado oil.

  • Sprinkle coarse salt and pepper generously over the top of the potatoes.

  • Place in the preheated oven and roast for 15-20 minutes.  Remove from the oven, turn each potato over, and roast for another 10-15 minutes or until the potatoes are golden brown and crispy.

  • Garnish is optional.

Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.


These Ultra Crispy Smashed Potatoes would make a stunning addition to your holiday table or dinner parties with holidays approaching. 

Still, we definitely do recommend you make plenty to go around.

Enjoy!
xo




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Ultra Crispy Smashed Potatoes, sweet little potatoes crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt.  There is nothing complicated or fussy about them–– just easy.

 




Potatoes, Roasted
Side Dish
American
Yield: 6-8
Author: Kay Little
Ultra Crispy Smashed Potatoes

Ultra Crispy Smashed Potatoes

Sweet little potatoes are crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt. There is nothing complicated or fussy about them–– just easy.
Prep time: 5 MinCook time: 20 Mininactive time: 10 MinTotal time: 35 Min

Ingredients

  • 1 1/2 lbs. white little potatoes, washed
  • 4-6 cups of water
  • 1 tablespoon salt
  • 3-4 tablespoons avocado oil
  • 1-2 tablespoons coarse salt
  • 1 1/2 teaspoons of coarse black pepper
  • Garnish with herbs, parmesan cheese, or red pepper flakes

Instructions

  1. In a large saucepan, add washed potatoes and salt. Cover with cool water until the water comes 1-inch above the potatoes.
  2. Bring water to a boil on high heat. Once the potatoes begin to boil, reduce the heat to medium high and cook the potatoes until fork tender––about 15-20 minutes. (It is important not to overcook the potatoes.)
  3. While draining the potatoes, Preheat the oven to 425 degrees F.
  4. Drain the potatoes into a colander in the sink, letting them cool 5-10 minutes to dry out a little bit.
  5. Transfer potatoes to a baking sheet pan. Pat dry any excess water left on the sheet pan.
  6. Using the bottom of a glass or cup, gently smash potatoes to a flat thickness.
  7. Drizzle each potato generously with avocado oil.
  8. Sprinkle coarse salt and pepper generously over the top of the potatoes.
  9. Place in the preheated oven and roast for 15-20 minutes. Remove from the oven, turn each potato over, and roast for another 10-15 minutes or until the potatoes are golden brown and crispy.
  10. Garnish is optional.

Nutrition Facts

Calories

104.06

Fat (grams)

8.35

Sat. Fat (grams)

1.08

Carbs (grams)

6.87

Fiber (grams)

0.92

Net carbs

5.95

Sugar (grams)

0.39

Protein (grams)

1.11

Sodium (milligrams)

2670.20

Cholesterol (grams)

0.72
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Kay Little
Kay Little

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