• wearegoodatthis

Crispy Smashed Potatoes

You get the best of both worlds in terms of potatoes in one dish: some crispiness on the outside (like a French fry) and soft smashed potatoes (like mashed potatoes) with this recipe. I came up with it after learning a few techniques from trying a Tasty YouTube video and watching the Food Network. I think I may have seen a similar recipe on one of the food competition shows like Guy's Grocery Games.

Potatoes: I used red potatoes, but I think other potatoes would work too. I liked these little red potatoes / variety pack because they cook faster because they are smaller.


- Potatoes

- Oil

- Salt & Pepper

- Baking soda (1 or 2 tablespoons)

Equipment: Pot, pan, masher (I used a water bottle, but you could use a can or something). ** You could do it all in 1 pot if you want, but using a pan you get more crispy edges because you have a bigger surface area for the potato skins.

Steps / Instructions:

1.) Boil potatoes in salted water until fork tender (~10-15 min. -- it depends how big your potatoes or potato pieces are.)

- You could microwave the potatoes for a few minutes to soften them too -- before boiling them.

2.) Add baking soda to the boiling water and allow to continue to boil for a couple minutes.

- It's really cool looking and fun when you add the baking soda. This is the technique I learned from trying a Tasty YouTube video. Adding the baking soda makes for crispier skin.


3.) Drain water and allow potatoes to dry for 1 or 2 minutes.

- Allowing the potato skins to dry also makes for crispier skin.

4.) In a pan (or in the pot you just used), heat up some oil on medium to medium-high.

5.) When the oil is hot, add the potatoes to the pan.

6.) Use your "masher" (I used a water bottle), to smash the potatoes .

7.) Cook for 3-5 minutes or until the skin is crispy and brown, then flip the potatoes and brown the other side.

8.) Eat!


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