Fresh crispy smashed potatoes, the name says it all. Not kidding……Check this out yourself!!!
How about we make a unique but interesting recipe this evening who clearly can’t make it to the supper table. The insane, firm, deliciously crushed potato.
Yeh, you guessed it right, I am talking about ‘crispy smashed potatoes’. Insane fresh outwardly and cushioned within, there’s a serious gamble that only a couple of these will remain untouched until dinner.
I was as of late acquainted with them and believe me it can possibly change the game. Please don’t wait and quickly snatch a pack of potatoes as they’re without gluten and vegan too, for all to enjoy.
Conveniently, they’re ideal for a wide assortment of events. Top them with a sprinkle of chipotle sauce, and they’d make a delicious game day nibble. Sprinkle them with new spices, and they’d be a group satisfying thanksgiving side dish. I usually like to have this delicious crispy potatoes with refreshing sweet corn salad. Whenever you attempt this crispy, crushed potatoes recipe, you just love it and want to cook again and again.
Pro tip 1: Disregard crushing them slick and level, the more nubbly the surface, the better the crunch!!
Pro tip 2: Allow the potatoes to steam dry after crushing them. This guarantees ideal freshness and crispness!!
Effective way – To make the Best crispy smashed potatoes
- Use little potatoes even in size so they cook uniformly.
- More modest potatoes are normally accessible in red or yellow assortments. Both are delectable, but the red one has more flavor undoubtedly.
- Try not to crush potatoes excessively fast or they might self-destruct / fall apart.
- You may add a little garlic and onion powder on top of it before you fry or bake. I am also adding a pinch of it (however optional).
- Also don’t forget Pro tip (1 & 2).
Crispy smashed potatoes recipe – Ingredients
Ingredients you’ll need to make this crushed crispy potatoes recipe:
- Little Potatoes – obviously! I love involving red potatoes for this recipe since the skin has flavor. For the potatoes to get more crispier in the broiler, you’ll require them to be little. Assuming that you need to tawa fry (not deep fry) it, even medium size potatoes will do wonder. I however have taken yellow potatoes (Actually did not get the red ones….)
- Extra-virgin olive oil/Mustard oil/Groundnut oil – It assists the potatoes with becoming brilliant brown and fresh as they get fried/baked.
- Garlic powder – For flavor and fragrance (optional)
- Onion powder – For some zing (optional)
- Pepper and Salt – To make all of the flavors pop
- Paprika / Kashmiri red chilli and Turmeric – For color
- Cumin & Coriander powder – Enhances taste
Note: Go ahead and add flavourings of your choice, eg: garlic and dried spices. Crisp smashed potatoes, go perfectly with generous servings of mixed greens as well, when salad-for-supper feels excessively stark.
How to make crispy smashed potatoes – Method
I like to consider this crispy smashed potatoes recipe in three sections: boil, smash, and fry/bake. This is how it goes:
First and foremost, heat up the potatoes, Spot the potatoes in a colossal pot, and cover them with one – two inch of cold water. Add 1 teaspoon of ocean salt with the eventual result of bubbling. Cook until the potatoes are just past fork-tender, 15 – 20 minutes generally. Channel potatoes into a colander in the sink and let them cool for 5 – 10 minutes.
Then, smash them using the bottom of a glass to gently press down on potatoes. Allow the potatoes to steam dry after crushing them. This guarantees ideal freshness and crispness (please refer Pro-tip 2).
At the point when the potatoes are delicate, and steam dried, brush with the cooking oil of your choice (I used mustard oil), and sprinkle and mix with the garlic powder, onion powder, salt, pepper, turmeric and paprika.
At last, fry/bake the potatoes until they’re brilliant brown and fresh around the edges, around 15 to 20 minutes, turning the dish midway.
That’s it!!!
Crispy smashed potato Topping – Suggestions / Recipe variation
Have you at any point considered how these crisp potatoes will taste with cheese when you prepare it. Not extraordinary most likely in my view but rather your taste might defer from mine. I would recommend add dusting of cheese after frying/baking.
Smashed potatoes are best served hot off the tawa/baking sheet.
Before you dive in, garnish them with anything garnishes / toppings you like. Here are some of my top picks:
Mint Chutney (I tried with Mint Chutney and it was scrumptious………You need to try it out!!!)
Vegan sour cream
Parmesan cheese
Mayonnaise
Red pepper flakes
Flaky ocean salt (for crunch!)
Or on the other hand a scrumptious sauce. You can’t go wrong with chipotle sauce
Crispy Smashed Potatoes Recipe
Ingredients
- 5 Potato
- 3 tbsp Mustard oil
- ½ tbsp Turmeric powder
- ½ tbsp Paprika
- ½ tbsp Pepper crushed
- ½ tbsp Cumin powder
- ½ tbsp Coriander powder
- ¼ tbsp Onion powder
- ¼ tbsp Garlic powder
Instructions
- First and foremost, heat up the potatoes, Spot the potatoes in a colossal pot, and cover them with one – two inch of cold water. Add 1 teaspoon of ocean salt with the eventual result of bubbling. Cook until the potatoes are just past fork-tender, 15 – 20 minutes generally. Channel potatoes into a colander in the sink and let them cool for 5 – 10 minutes.
- Then, smash them using the bottom of a glass to gently press down on potatoes. Allow the potatoes to steam dry after crushing them. This guarantees ideal freshness and crispness (please refer Pro-tip 2).
- At the point when the potatoes are delicate, and steam dried, brush with the cooking oil of your choice (I used mustard oil), and sprinkle and mix with the garlic powder, onion powder, salt, pepper, turmeric and paprika.
- At last, fry/bake the potatoes until they're brilliant brown and fresh around the edges, around 15 to 20 minutes, turning the dish midway.
FAQ:
Why won’t my potatoes get crispy?
Temperature assumes a significant part to make crisp potatoes which would be still juicy within. Preheat stove to 200°C, additionally to ensure broiler isn’t excessively hot as it might burn the potatoes as opposed to crisping up.
What is the difference between a smashed potato and a mashed potato?
Smashed potatoes include the skin and are stout, while mashed potatoes are creamier and fluffier.
Are smashed potatoes good for you?
Mashed potatoes are good source of potassium, however it diminishes when boiled.
Why does cold water make potatoes crispy ?
or
Why do you soak potatoes in ice water before frying?
It is in every case great to absorb potatoes cold water as it eliminates overabundance potato starch from outside. This will assist with the crisping up of the potatoes when they are baked or roasted. In addition, it prevents the potatoes from browning too quick while cooking.
Do soaking/absorbing potatoes in salt water make them crispier?
It increases the chance of potatoes being crispy from outside as it draws out a portion of dampness.
General QnA:
Why are my air fryer potatoes not crispy?
As I explained in FAQ, It is in every case great to absorb potatoes cold water as it eliminates overabundance potato starch from outside, which thus keeps them from staying together in the air fryer and assists with crisping up.
Do you have to boil potatoes before putting in air fryer?
Not needed, however blanching the potatoes prior to cooking is a good idea. This interaction can crisp up the outside, however keep the inside clammy and delicate.
Can I lose weight eating potatoes?
Potato can be a weight reduction food given it is loaded with nutrients.
What happens when you soak potatoes in water too long?
The potatoes begin to lose their flavor, so it’s not recommended to soak potatoes in water for a longer duration.
Kindly let me know on how your ‘Crispy Smashed Potatoes‘ turn out in the comments!!! I love hearing from you.
Please share your experiences and feedback as it will help me improving.
