Thursday, July 7, 2011

Crispy Smashed Potatoes

Crispy twice cooked potatoes are topped at the last minute with green onion and just a pinch of bacon and cheese. A perfect side dish for those grilled steaks or chicken.
Crispy twice cooked potatoes are topped at the last minute with green onion and just a pinch of bacon and cheese. A perfect side dish for those grilled steaks or chicken.

Crispy Smashed Potatoes


A potato is a pretty amazing little side dish. There must literally be thousands of ways to serve them from mashed to casseroles and every way in-between. There are even a variety of ways to simply bake them, such as cut into chunks and open roasted, or sliced and roasted covered, both different from the other and each different from a plain potato, baked naked, directly on the oven rack. Each method provides a different texture.

Same with these double-cooked, crispy, smashed potatoes, originating as Crash Hot Potatoes from Australian food writer, Jill Dupleix a few years back, but perhaps more readily recognized as being brought to fame by superstar Pioneer Woman blogger, Ree Drummond.

Smaller red or tiny new potatoes are best for this crispy side dish and are first boiled to cook them through and make them creamy. The potatoes are gently smashed down flat and returned to the oven so that all of the bends and edges crisp up.

I loved the way Dupleix said to "blast them in a hot oven until they are terminally crisp," because indeed you don't want to take them out until they are well browned and crispy - that's the key that makes this side dish unique.

To start with you need some cooked potatoes. You really want a smaller potato for this recipe so look for the tiny new potatoes or slightly larger red potatoes. You could bake, microwave or boil them.

Bring a large pot of water to boil and add salt; boil whole, unpeeled potatoes until fork tender. Drain and set aside.


Preheat oven to 450 degrees F. Apply oil to a jelly roll pan, and roll the potatoes in the oil, coating all sides. Cut slashes lightly into the top of the potato.


Using a potato masher slowly and carefully press down on the potatoes to flatten them; trying not to break the potatoes apart. Sorry, I forgot to get a picture of that step. Sprinkle the potatoes with salt, pepper and fresh rosemary. 


Cut some cold butter into very thin slices - one slice for each potato that you have.


Stuff a slice of the butter into each smashed potato and then drizzle the tops with additional olive oil, or drizzle with melted bacon fat for added flavor. 


Bake at 450 degrees F for 20 to 25 minutes, or until potato becomes very crisp and browned on top. 


You can stop right here and serve these as a very delicious side dish alongside a grilled steak or chicken, or really, just about any protein.

I wanted to sort of take a cue on Loaded Potato Skins and go a bit further than that though, so I finished them with a sprinkling of green onion and bacon. 


And a pinch of shredded cheese.


Return the tray to the oven just long enough for cheese to melt. 


Serve two or more of the smaller new potatoes, depending on their size, or one red potato per person as a side dish.




Unable to view the printable below on your device? Tap/click here.



Posted by on July 7, 2011
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
110622
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2022 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed