Fluffy and soft Crispy Smashed Potatoes Recipe is a healthier version of traditional smashed potatoes. Serve as an appetizer or side dish!
Friends, perfect for St. Patrick’s Day, our new favorite potato recipe – crispy smashed potatoes, served with a sour cream and chive dip!
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Crispy Smashed Potatoes Recipe
You may also want to try this Colcannon Irish Potatoes with Bacon dish!
Smashed Potatoes Recipe
Crazy crispy and so full of flavor, these potatoes are large, smashed French fries that don’t require a bath in hot oil—delicious and healthy-ish!
I’d say MUCH better than a French fry, but … if you love fries, please check out my FRY BOARD!
Crispy Smashed Potatoes with Sour Cream and Chive Dip
These Crispy Smashed Potatoes are not your average side dish! They also make a great appetizer drizzled, and we love them served with a Sour Cream and Chive Dip.
Ingredients for Sour Cream Chive Dip
White vinegar, simmered and reduced
Fresh chives
Sour cream or creme fraiche
For the dip, in a small bowl, combine the reduced vinegar, chives, and sour cream. Mix, salt to taste, then refrigerate until ready to use!
What to serve at a St. Patrick’s Day Dinner
The results of entertaining are connection and deeper relationships with others. It’s great to make new friends, to visit with old friends, and really, if you have a family, it’s one of the greatest gifts that you can hand down to your children: the gift of a hospitable heart.
How about cooking an Irish dinner this month, where you invite the neighbors?
We’ve loved getting to know some of our neighbors! Community for sure makes a place a home. Community is also hard to build. We know, because we’ve lived in our tiny town for almost 4 years now. Paul and I were talking the other day about how we just now feel that we have quite a network of wonderful people in our lives, here in our little neighborhood.
Honestly, I never dreamed it would take that long!
Yes, we’ve invited. And reciprocation doesn’t always happen. Yes, some relationships click over others.
And then moving to our new fixer upper, in a way we’ve had to start over. But we’ve been blessed with the best “new” neighbors, and we still hang with our old ones who lived about 10 feet from our home, corner to corner. We just can’t get away from each other! HA.
Creating community takes work. And sometimes it gets messy. But it’s worth it. It’s worth the investment. And we always learn a lot about ourselves in the process.
Crispy Smashed Potatoes with Sour Cream and Chive Dip
This recipe is great as a St. Patricks day appetizer or as a side dish! Essentially, these potatoes are large smashed French fries that don’t require a bath in hot oil—delicious and healthy-ish!
2lbsbaby red and yellow potatoes, 1-1/2 to 2 inches in diameter
Kosher salt and pepper to season
1/2cupextra-virgin olive oil, plus more
1/3cwhite vinegar, simmered and reduced to about 1/8 c, cooled
1/4cfresh chives, finely chopped
3ozsour cream or creme fraiche
Instructions
Preheat oven to 450 degrees.
For the dip, in a small bowl, combine the reduced vinegar, chives, and sour cream. Mix, salt to taste, then refrigerate until ready to use.
Simmer potatoes: In a large sauce pan, bring water to a boil with 2 Tbsp salt, then add potatoes and cover with a lid. Reduce heat to a simmer and simmer potatoes, for 30 minutes, or until a toothpick can puncture through and the center is tender—make sure to not overcook.
Smash the potatoes: Place a sheet of parchment over a countertop or cutting board, then using the back of a plate or another flat, smooth surface, press the potatoes down until they are about 1/2-inch thick.
Bake the potatoes: Line two large baking sheets (or one sheet if you need to work in batches) with foil. Brush the bottoms with olive oil, then place potatoes on top. Brush the tops with more oil and pepper—I don't use salt yet, to avoid drawing out water while baking. Bake for 27-30 minutes, or until potatoes reach desired crispiness and brownness.
When potatoes have crisped up, remove them from the oven, gently sprinkle with salt, and serve warm with Sour Cream and Chive Dip.
Gordon Ramsay begins by boiling the potatoes in salted water.Next, he drains the potatoes.After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.
An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.
This could be caused by a few things. Your potatoes may be under-cooked: If the potatoes aren't boiled all the way through, they may not hold their shape when being smashed and then crumble. Your potatoes may be over-smashed: Don't be too aggressive when smashing the potatoes as this can cause them to break apart.
Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Option 1: Turn up the heat on your stovetop to draw out the moisture. Option 2: Add a teaspoon of a thickening agent like cornstarch, flour or powdered milk until you reach the desired thickness. Option 3: Mix in 1 tablespoon of dehydrated potatoes until mashed potatoes are thicker.
Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.
Parboiling the potatoes in alkaline water breaks down their surfaces, creating tons of starchy slurry for added surface area and crunch. Offering you the choice of oil, duck fat, goose fat, or beef fat means you can get whichever flavor you want.
"I see a lot of people using foil to wrap their potatoes in but this is a big no-no and causes soggy skins!" he says. Foil holds in moisture and steams the potatoes, resulting in a "boiled" taste and texture. Plus, without the use of foil, the skin will get extra crispy and flavorful.
The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.
Mashed potatoes, a beloved comfort food, are often less healthy than other types of potato dishes because of ingredients that add saturated fat and sodium. You can improve how nutritious your mashed potatoes are with substitutions and by controlling the amount you eat.
With popular diets like Ketogenic, carbs and starchy foods like potatoes have been deemed unhealthy. However, just like most food groups, mashed potatoes can be healthy if eaten in moderation, and depending on how they are cooked.
Cook until the potatoes are just past fork-tender, 15 to 20 minutes. Next, smash. While you boil the potatoes, brush 2 large rimmed baking sheets with olive oil.
If you're looking for a fluffy, dry texture in a potato, especially for mashed, roasted, or fried potatoes, Gordon Ramsay suggests you opt for a floury type of potato like a King Edward, with a smooth, creamy flesh, a Desiree, which comes with red skin, or a Heritage potato, which comes in several different colors, ...
Yukon Gold potatoes (yellow) are the best varietal for pomme purée—and they're easy to find. Dice the potatoes for even cooking. Start the seasoned, diced Yukon Golds in cold water, bring to a rapid boil, then turn down to simmer for a gentle cook.
While some people might use the terms smash and mash interchangeably, they are not the same. 'Smash' is when you merely break something into pieces.However, "mash" means you reduce a food to a soft, pulpy mass.
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