Crispy smashed potatoes:
For dinner or breakfast, mashed potatoes are enjoyable. When you have a craving for some crispy potatoes but prefer something other than French fries, they are also the ideal solution. When a salad for dinner feels too spartan, they pair nicely with heavy salads as well.
It’s great to use up the bag of potatoes in your pantry with these mashed potatoes. All can enjoy them because they are vegan and gluten-free.Despite the fact that you must boil the potatoes until they are tender, smash them, and then bake them, mashed potatoes are not the slowest potato choice available.
How to Make the Best Smashed Potatoes:
- Instead of huge potatoes, choose little ones. This method works with any size potato, including russet potatoes. But if you want potatoes that are crispy, pick those that are around the size of a golf ball or two.
- Red or yellow potatoes in smaller sizes are frequently available. Both are great, but since the red potato skins had more taste, I preferred them.
- Employ a sizable baking sheet.
- To fit all the potatoes while allowing for some breathing room around each one, a sizable baking surface is required. If necessary, substitute two pans.
- Apply olive oil to the baking sheet. Although baking the potatoes directly against an oiled baking sheet makes them even crispier, I typically use parchment paper for its non-stick surface and ease of cleanup. I think the cleanup is worthwhile.
- Some onion and garlic powder should be added. When I work with potatoes, these are my go-to ingredients. They enhance potatoes with a delicate savory flavor.
- Red or yellow potatoes weighing 2 pounds each
- Fine sea salt, divided into 1 tablespoon and 1/4 teaspoon
- 14 teaspoons of garlic powder split among 4 tablespoons of olive oil
- 1/4 teaspoon of onion powder
- to taste, freshly ground black pepper
- 2 tablespoons fresh parsley, chives, or green onion, chopped
- If the potatoes are unclean, scrape them clean and then give them a thorough rinse under running water. Nubby growing areas should be removed and thrown away. Put the potatoes in a big soup pot or Dutch oven.
- The potatoes should be fully submerged in the water, which should also be increased by 1 inch. Put 1 tablespoon of salt in When the potatoes can be readily pierced with a fork, bring the mixture to a boil over medium-high heat and continue cooking
- Preheat the oven to 425 degrees Fahrenheit and coat a sizable, rimmed baking sheet with 1 tablespoon of the olive oil while the potatoes are cooking. To ensure uniform distribution of the oil, brush
- When the potatoes are finished cooking, place them in a sizable colander to drain and allow them to cool for about 5 minutes before handling.
- Spread the potatoes out evenly over the baking sheet that has been preheated, and then use a potato masher or a serving fork to gently smash each potato to a height of about 12 inches. (Potatoes that are thinner are crispier.)
- Over the potatoes, add the remaining 1/4 teaspoon salt, the onion powder, garlic powder, and other spices. Last, add some freshly ground black pepper to them.
- Bake the potatoes for 25 to 30 minutes, or until the edges are nicely brown. Serve them hot and top with freshly chopped herbs.
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