Crispy smashed potatoes are the new foodie rage on TikTok, and I had to try this recipe.
Have you ever made roast potatoes and used a fork to scrape the crispy bits stuck in the pan?
Well, I have, and they are so good, and that’s why smashed potatoes are uber-popular.
Potatoes are a nutritious source of fibre, potassium, Vitamin C, and folacin, making them excellent as part of a balanced diet.
Today, I want to show you my version of the popular crispy smashed potatoes that aren’t perfect but delicious.
Various Names For Smashed Potatoes
Although the name smashed potatoes might convey the message mashed potatoes, they are far from that.
While researching smashed potatoes, I had no idea I’d find everything but hammered potatoes.
People use everything from the bottom of a glass or liquor bottle to smush, crush, mash, crash and pulverize what eventually will be golden, crispy, smashed potatoes.
This is the right recipe if you’re not looking for mushy mashed potatoes.
- Crushed baked potatoes
- Crashed Potatoes
- Smushed Potatoes
- Mashed Potatoes
How To Serve Smashed Potatoes
Smashed potatoes are fantastic as a snack because you can eat them plain or add a homemade dip on the side.
With such a crispy texture, baked smashed potatoes might also best be suited as an appetizer before a meal.
I struggled to categorize these potatoes with a meal since they are so crispy and finger food.
If, for example, you smother them with chili, pulled pork, gravy and cheese, it would take away from the crispy texture.
However, if you dip smashed potatoes in gravy one by one or add a topping to the potato, it would be phenomenal.
It wouldn’t surprise me to find smashed potatoes showing up at summer and Fall carnivals or festivals as a new snack creation.
Variety Of Potatoes To Use For Smashed Potatoes
I’ve made smashed potatoes about five times now and used different potatoes depending on what was on sale.
For this recipe, I used a mix of leftover round potatoes and long variety potatoes that I bought at Food Basics for a $0.99 5lb bag.
The best potatoes for mashed potatoes are Yukon Gold or long-variety potatoes.
- Mini potatoes
- Yukon Potatoes
- Red Potatoes
If you use new potatoes, it’s best to use them within a week and store them in the refrigerator.
When baking potatoes, the best Ontario potatoes to use are long varieties.
The interior is white, the skin varies from brown and rough (Russet Burbank, Russet Norkotah and Frontier Russet varieties) to buff-colored and smooth (Shepody)
Foodland Ontario Potatoes
Yukon Gold potatoes are an example of excellent baking potatoes. They are also suited for french fries and mashing.
Round red and white potatoes are better suited for boiling, steaming, and as they contain a waxier texture and are firmer.
Round whites are usually large, round or oval with light to medium skin. The flesh is white (Kennebec, Superior and Cherokee) or yellow (Yukon Gold).
Round reds have rosy red, thin, glossy skins, but otherwise they’re similar to round whites. Popular varieties are Chieftain, Rideau, Norland and Sangre.
Foodland Ontario Potatoes
Tricks For Making Crispy Smashed Potatoes
When you look at my baking sheet, you can see that some of my potatoes look perfectly smashed and others a disaster.
Have no fear because even the imperfect potatoes turned out perfectly golden and crispy.
Since I’ve made this recipe a few times, I came up with a few tricks to help you survive what I semi-failed.
- Add a teaspoon of baking soda to the water when boiling the potatoes for extra crispiness.
- Do not overboil the potatoes, or they will be mushy and not get crispy.
- You must add fat to both the top and bottom of the potatoes. My favourite is chicken grease or bacon fat, but I’ve used extra-virgin olive oil.
- To add spices to your potatoes, mix them in a bowl with the oil and coat liberally before baking.
- Use the bottom of a mason jar or a glass for the best results to smash the potatoes.
- Low and slow wins for crispy potatoes, so don’t rush to make these.
- Let the potatoes cool slightly before eating.
I have not tried to make this recipe in our air-fryer, but when I do, I’ll come back and update this post to let you know how they turned out.
For now, I’m sticking with the rage, and that’s oven-baked smashed potatoes.
How To Make Crispy Smashed Potatoes
Ingredients
- 12 Potatoes washed and cleaned
- 1 teaspoon baking soda
- Water to boil potatoes (enough to cover)
- 1/2 cup of either bacon fat, chicken fat, or extra-virgin olive oil
- 1 teaspoon salt
- Optional: Chopped Garlic, Rosemary, Oregano, Red Pepper Flakes
- Parchment Paper
Process
- Pre-heat Oven to 300 degrees
- Wash and clean impurities from the potatoes (leave the peel on for best results)
- Add the baking soda and combine in a large pot of cold water.
- Set the washed and cleaned potatoes inside and bring them to a boil on high.
- Boil potatoes until fork tender but not mushy for 8-10 minutes.
- Remove the potatoes from the pot and set them on a parchment-lined baking sheet.
- In a bowl, mix the fat and any spices you want to coat the potatoes with.
- Using the bottom of a glass or mason jar, push down on each potato to smash them flat. (if the potato crushes apart, gently push it together)
- Using a basting brush, coat each potato liberally with the fat mixture.
- Bake for 25 minutes on one side, gently flip, coat with fat, and repeat for 25 minutes.
- Remove them from the oven if they are golden and crispy otherwise, they need more time.
- Let cool for 5 minutes before eating.
Crispy Keto Chicken Tenders
Please bear with me as I update my recipe plugin as the old one removed my printable recipes.
If you are a fan of coconut and cashews you will love these Keto-friendly chicken tenders which are baked in the oven and full of flavour.
Ingredients
- 2lbs chicken breasts sliced into chicken tenders
- 1 cup unsweetened coconut shredded
- 2/3 cup raw cashews blitzed in food processor
- 2 large eggs
- 2 tablespoons Franks Hot Sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup coconut flour
- Optional
- Seasonings for breading paprika, cumin, chilli, cinnamon, taco etc.
Instructions
- Preheat your oven to 350 degrees
- Line a large baking sheet with parchment paper
- Take your chicken breasts and slice them into chicken tenders. I do this by slicing them into two or three strips depending on big or thick they are.
- In a shallow plate add your coconut flour.
- In a bowl add your eggs, salt and pepper then whisk to combine. We added Franks Red Hot Sauce.
- In your food processor add your raw cashews or almonds and blend until it looks like a meal or breading consistency.
- Add your unsweetened shredded coconut
- Add any seasonings to the breading mixture and stir
- Take one chicken tender, coat with coconut flour, dip in the egg mixture to coat then roll in the coconut cashew breading.
- Place on the baking sheet
- Bake for 25-30 minutes until the chicken is fully cooked and the outside breading is crispy.
Your smashed potatoes may not turn out perfect, but they should be crispy, tender, and flavourful.
Keep an eye on them when boiling and baking, as each oven is different. You’ll know when they are crispy enough.
I tap a fork on the potato, and they are done if it sounds like crispy music.
Discussion: What would be your favourite fat/spice mixture to baste on the potatoes?
Please leave me your comments below, and thanks for stopping by CBB.
Other Potato Recipes
- Coconut Curry Roasted Potatoes
- Herbed Sliced Potatoes
- How To Grow Pot Potatoes
- Baked Potato Egg Casserole
- Twice Baked Potato Skins