Ultra Crispy Smashed Potatoes Cookin With Brooke Instructions. bring a pot of water to a boil, add 1 tbsp salt. cook potatoes until soft – about 20 to 25 minutes. (it’s ok if the skin splits.) preheat oven to 400°. drain the potatoes and let them set in the colander for 5 minutes. place on the pan and use a large fork or potato masher to smash them, trying to keep them in one piece. Ultra crispy smashed potatoes. sep 25, 2024 | all, cookin with brooke, tommy and brooke. ultra crispy smashed potatoes ultra crispy smashed potatoes i’ve been hearing and seeing that everyone is making these lately, so i had to give them a try! and i’m glad i did! these are so delicious. they’re extra crispy on the outside but nice and.
How To Make Ultra Crispy Smashed Potatoes Recipe Cook potatoes until soft small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. it's ok if the skin splits. alternatively, steam or microwave them. preheat oven to 200°c 390°f (180°c fan). steam dry: drain the potatoes and let them dry in the colander for 5 minutes or so. smash!. Cook the potatoes until just fork tender, about 15 20 minutes, then drain, allow them to cool for 5 minutes and dump the potatoes onto a large sheet pan. use a heavy bottomed pot, large mug or another sheet pan to smash the potatoes until they’re about 1 3 inch thick and flat on two sides. Meanwhile, preheat the oven to 425 degrees fahrenheit. once potatoes are cooked, drain them from water and let cool for 5 10 minutes. prepare a baking sheet lined with parchment paper and lightly spray with olive oil. place potatoes on the sheet about 3 or more inches apart from each other. Add as many potatoes as will fit in a single layer. cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 5 minutes longer. transfer to a paper towel lined plate and allow to drain.
Ultra Crispy Smashed Potatoes Season Generously Meanwhile, preheat the oven to 425 degrees fahrenheit. once potatoes are cooked, drain them from water and let cool for 5 10 minutes. prepare a baking sheet lined with parchment paper and lightly spray with olive oil. place potatoes on the sheet about 3 or more inches apart from each other. Add as many potatoes as will fit in a single layer. cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about 5 minutes longer. transfer to a paper towel lined plate and allow to drain. Butter garlic sauce & assembly. preheat the oven to 425 °f. combine the melted butter, garlic oil, thyme, and oregano in a small bowl and whisk until incorporated. brush on about 1 3 of the butter garlic sauce directly onto the sheet pan and sprinkle ¼ tsp salt on top. Directions. add the potatoes to a large pan of boiling water, and cook until fork tender, about 25 minutes. preheat the oven to 390 f. place the potatoes on 1 to 2 baking sheets. smash each potato with a fork or potato masher so they're about 1 2 inch thick. mix the olive oil with the garlic powder and dried rosemary.
Crispy Smashed Potatoes With Garlic Herbs Eat Fresh Glow Butter garlic sauce & assembly. preheat the oven to 425 °f. combine the melted butter, garlic oil, thyme, and oregano in a small bowl and whisk until incorporated. brush on about 1 3 of the butter garlic sauce directly onto the sheet pan and sprinkle ¼ tsp salt on top. Directions. add the potatoes to a large pan of boiling water, and cook until fork tender, about 25 minutes. preheat the oven to 390 f. place the potatoes on 1 to 2 baking sheets. smash each potato with a fork or potato masher so they're about 1 2 inch thick. mix the olive oil with the garlic powder and dried rosemary.
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