{"id":338,"date":"2022-12-18T13:25:37","date_gmt":"2022-12-18T14:25:37","guid":{"rendered":"http:\/\/academyloansonline.com\/?p=338"},"modified":"2023-03-15T11:33:41","modified_gmt":"2023-03-15T11:33:41","slug":"parmesan-smashed-potatoes","status":"publish","type":"post","link":"http:\/\/academyloansonline.com\/index.php\/2022\/12\/18\/parmesan-smashed-potatoes\/","title":{"rendered":"Parmesan Smashed Potatoes"},"content":{"rendered":"

These parmesan smashed potatoes are super crispy and totally delicious!<\/span><\/strong><\/span><\/p>\n

If you\u2019re on the hunt for a new favourite side dish or finger food treat, you\u2019re in luck. Follow me\u2026<\/p>\n

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Preparing Smashed Potatoes<\/strong><\/span><\/h2>\n

Before we start prepping, we should quickly address why you would want to smash a potato <\/strong>in the first place. I mean, not only is smashing potatoes quite fun, but it also increases the surface area of the potato, which results in the potatoes turning extra crispy.<\/p>\n

What kind of potatoes to use?<\/em><\/h3>\n

I highly recommend using baby potatoes<\/strong>. Some recipes use slightly larger varieties, but I find the smaller the spud the crispier they\u2019ll be. Plus baby potatoes will cook a lot quicker too.<\/p>\n

When it comes to preparing the potatoes<\/strong>, the first thing you\u2019ll want to do is boil them until fork tender<\/strong>. This will soften the potatoes in preparation to be smashed!<\/p>\n

Process shots: add potatoes to pot (photo 1), add water and salt (photo 2), boil until fork tender (photo 3), drain (photo 4).<\/em><\/span><\/p>\n

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Baked Smashed Potatoes<\/strong><\/span><\/h2>\n

One of the key steps in getting crispy smashed potatoes is letting the potatoes steam dry after they\u2019ve boiled<\/strong>. I actually do this twice \u2013 once straight after they\u2019ve boiled, then once after they\u2019ve been smashed. Letting them sit for a few mins at each of these stages will allow the steam to escape. The<\/strong> more moisture that escapes = the fluffier\/crispier they\u2019ll be<\/strong>.<\/p>\n

How do I smash the potatoes?<\/em><\/h3>\n

You\u2019ll want to gently press down on the potatoes until they\u2019re flat. You\u2019ll want to smash them fairly thin, but not so much that they break apart. I typically use a mug to do this.<\/p>\n

Smashed Potato Seasoning<\/h3>\n

The parmesan will add most of the flavour, but I also like to coat in a simple mix of salt<\/strong>, pepper<\/strong> and garlic powder<\/strong>.<\/p>\n

Process shots: coat potatoes in olive oil and seasoning (photos 1&2), space them out and smash (photos 3,4 & 5), top with parmesan then bake (photo 6).<\/em><\/span><\/p>\n

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Parmesan Smashed Potatoes FAQ<\/strong><\/span><\/h2>\n

What else could I use to smash the potatoes?<\/em><\/h3>\n

If I haven\u2019t got a large-based mug on hand, I typically just use a fork or spatula, but honestly, any sort of flat utensil will do the trick!<\/p>\n

How thin should I smash the potatoes?<\/em><\/h3>\n

The thinner you smash them, the crispier they\u2019ll be. I typically smash as thin as I can get them without them falling apart, but you could keep them a little thicker if you\u2019d prefer.<\/p>\n

Can I make these ahead of time?<\/em><\/h3>\n

They\u2019re best made fresh, but you can certainly store leftovers and reheat in the oven or air fryer until hot and crispy again!<\/p>\n

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Serving Parmesan Smashed Potatoes<\/strong><\/span><\/h2>\n

I typically serve these in two different scenarios:<\/p>\n