Am I the last person to jump on the crispy smashed potato bandwagon? I love these oven crisped creamy potatoes, almost as much as truffle fries. Here are three things that I particularly love about smashed potatoes. They are quick, easy, and can accompany just about anything that you have on your menu.They are great for brunch or dinner. And most importantly, smashed potatoes taste heavenly with a bit of crispy and creamy all in one mouthful. I can bet that your kids will love them too and they are much easier than making homemade french fries. I like to think of these crispy yet creamy potatoes as rustic french fries.
The challenge in making the crispy smashed potatoes is not the complexity of the recipe. The challenge is not to eat them all directly from the pan when they come out of the oven. I usually fail that test!
To get the best texture and flavor, use small red or yellow new potatoes as I call them.
Boil them until just done but not falling apart. You can use a potato masher to smash them or a fork. Make sure that they remain in one piece. The thinner that you can smash the potatoes the crispier they will be.
Oil the sheet pan and save some olive oil to drizzle over the potatoes. Some recipes call for onion and garlic salt to season the potatoes. I prefer to use the purist method and simply sprinkle the potatoes with a little fine sea salt and freshly ground black pepper. Once the potatoes are removed from the oven in their golden and crisped glory, you can opt to garnish them with some freshly chopped herbs or chives.
Now, see if you can get all of these potatoes from the sheet pan directly on to each plate without eating just one! No one will miss just one smashed potato!