Crispy smashed potatoes
Crispy smashed potatoes blend a tender interior with a golden, crunchy exterior, seasoned with fresh herbs and served with a flavorful herbed sour cream. This easy oven method makes them a delightful side dish or main course.
Cook time 180 min
Prep time 0 min
Ingredients:
4 potatoes1/4 cup olive oil
1/4 cup fresh parsley
1 tbsp spearmint
1 cup sour cream
2 tbsp chives
2 tsp coriander leaves
2 garlic cloves
2 tsp lemon juice
Crispy smashed potatoes are a delightful twist on the traditional baked potato, offering a satisfying combination of a tender interior and a crispy, golden exterior. Perfect as a side dish or even a main course, this recipe incorporates fresh herbs and tangy sour cream for a mouthwatering finish.
Instructions:
- Preheat your oven to 425°F (220°C).
- Wash the potatoes thoroughly to remove any dirt. Leave the skins on for added texture and flavor.
- Place the potatoes in a large pot and cover with water. Add a generous pinch of salt.
- Bring the water to a boil and cook the potatoes until they are tender enough to be easily pierced with a fork, about 15-20 minutes.
- Drain the cooked potatoes and allow them to cool slightly.
- Line a baking sheet with parchment paper.
- Place each potato on the baking sheet. Using the back of a spoon or a potato masher, gently press down on each potato to "smash" it. Aim for a thickness of about 1/2 inch (1.25 cm).
- Drizzle the smashed potatoes generously with olive oil, making sure to coat them well. This will help them become crispy when roasted.
- Season with salt and pepper to taste.
- Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy around the edges. Flip them halfway through for even crispiness.
- While the potatoes are roasting, prepare the herbed sour cream.
- In a medium bowl, combine the sour cream, chopped parsley, chopped spearmint, chives, coriander leaves, minced garlic, and lemon juice.
- Mix until well combined.
- Season with salt and pepper to taste. Adjust the herbs and lemon juice based on your preference.
- Remove the crispy smashed potatoes from the oven.
- Transfer them to a serving platter.
- Serve the herbed sour cream on the side for dipping or drizzle it over the top of the potatoes for even more flavor.
Your crispy smashed potatoes are now ready to serve! With their perfect balance of crunch and softness, coupled with the aromatic blend of herbs, these potatoes are sure to be a hit at your next meal. Enjoy this simple yet flavorful dish, and don't forget to garnish with extra chives and parsley for a fresh touch.
Crispy smashed potatoes FAQ:
Boil the potatoes for about 15-20 minutes, or until they are tender enough to be easily pierced with a fork. This ensures a soft interior for perfect smashing.
Preheat your oven to 425°F (220°C) for roasting the smashed potatoes. This high temperature helps achieve a golden and crispy exterior.
Yes, you can prepare the smashed potatoes ahead of time. After smashing and seasoning, you can refrigerate them before roasting. Just increase the roasting time if they are cold from the fridge.
You can substitute Greek yogurt or a vegan alternative like cashew cream for the sour cream. Adjust the seasoning accordingly to maintain flavor.
The potatoes are done when they are golden brown and crispy around the edges, typically after 25-30 minutes of roasting. Flip them halfway through for even crispiness.
Cooking Tips:
- Choose potatoes that are medium-sized and similar in size for even cooking.
- Boil the potatoes just until tender; overcooked potatoes may fall apart when smashed.
- Preheat your oven well to ensure maximum crispiness.
- Use a sturdy glass or flat-bottomed object to gently but firmly smash the potatoes for the right texture.
- Feel free to add more garlic or herbs according to your taste preference.
- Consider using a baking sheet lined with parchment paper for easier cleanup.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 6g
Carbohydrates 40g
Fiber 4.60g
Sugar 3.86g
Fat 27g
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