Ultra Crispy Smashed Potatoes Recipetin Eats Cook potatoes until soft small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. it's ok if the skin splits. alternatively, steam or microwave them. preheat oven to 200°c 390°f (180°c fan). steam dry: drain the potatoes and let them dry in the colander for 5 minutes or so. smash!. Bring a large pot of water with the salt to a boil and add the baby potatoes. boil until the potatoes are cooked through, 20 mins. drain and transfer to the baking sheet. smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil.
Oven Baked Crispy Smashed Potatoes A Food Lover S Kitchen Preheat the oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper. place cooled potatoes in a single layer on the prepared baking sheet. use a potato masher or the heel of your hand to lightly press down on potatoes to crush them. spoon the oil herb mixture over each smashed potato. Cook the potatoes until just fork tender, about 15 20 minutes, then drain, allow them to cool for 5 minutes and dump the potatoes onto a large sheet pan. use a heavy bottomed pot, large mug or another sheet pan to smash the potatoes until they’re about 1 3 inch thick and flat on two sides. To prepare the potatoes, scrub them clean if dirty and rinse under running water. remove and discard any nubby sprouting areas. place the potatoes in a large dutch oven or soup pot. fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. add 1 tablespoon of the salt. Drain and cool for 5 minutes. smash and season: place potatoes, 1 2 inches apart, onto an oiled sheet pan. smash and season the entire surface with the olive oil, salt, garlic powder, and black pepper mixture. bake: bake at 425 degrees fahrenheit for 20 22 minutes, flip, and finish baking for 22 23 minutes or until golden and crispy.
Crispy Smashed Potatoes To prepare the potatoes, scrub them clean if dirty and rinse under running water. remove and discard any nubby sprouting areas. place the potatoes in a large dutch oven or soup pot. fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. add 1 tablespoon of the salt. Drain and cool for 5 minutes. smash and season: place potatoes, 1 2 inches apart, onto an oiled sheet pan. smash and season the entire surface with the olive oil, salt, garlic powder, and black pepper mixture. bake: bake at 425 degrees fahrenheit for 20 22 minutes, flip, and finish baking for 22 23 minutes or until golden and crispy. Bring a large pot of water to a boil and add one tablespoon of the salt to the water. 1 tablespoon plus 1 teaspoon salt. preheat your oven to 400 degrees f and line a rimmed baking tray with foil. add the small potatoes to the boiling water and cook for about 20 minutes. Heat the oven to 425°f (218°c). brush a large baking sheet evenly with the olive oil. smash the potatoes. once the potatoes are cool enough to handle, transfer them to the baking sheet. then use either the bottom of a glass, a fork or a potato masher to gently “smash” each potato down until it is around 1 2 inch thick.
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