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recipe, roasting pan

Crispy Smashed Potatoes in Roasting Pan

emily |

Achieving Potato Perfection: The Ultimate Guide to Crispy Smashed Potatoes

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Crispy smashed potatoes are a mouthwatering, easy-to-make side dish that is perfect for any occasion. This delightful dish takes the humble spud to new heights with its perfect blend of crispy skin and soft, fluffy centre. Whether you are looking for a flavourful addition to your Sunday roast, a party appetiser, or need a tasty weeknight treat, these crispy smashed potatoes will surely impress.

A good roasting pan is the secret to achieving perfectly crispy smashed potatoes. For this recipe, we've used a Scanpan Roasting Pan from the Scanpan Classic Range. The Stratanium non-stick cooking surface requires less oil making it a healthier cooking choice, whilst still allowing your spuds to achieve an even browning and a crispy exterior. The superb heat dispersion from the roasting pan ensures even and consistent heat distribution throughout the cooking process. This pan also includes a roasting rack which helps to circulate hot air evenly and keep your potatoes from getting soggy. We also recommend using roasting twine to bundle up your herbs or seasoning and infuse the potatoes with flavour while they cook, creating an even more delicious result.

If you prefer a roasting pan that's more aesthetically pleasing and adds to your table presentation, check out the the Le Creuset Roasting Pans. With an extensive range of colours, these cast iron enamelled roasters not only provide superior cooking performance and heat retention but also complement your table decor. The cast iron roaster is built to last and won't easily succumb to wear and tear.

For the recipe, we have made a slight adaption to RecipetinEats by adding our favourite spicy mayo dip. The cooking time may vary depending on the oven type and size of the potatoes.

Smashed Potatoes Recipe

Ingredients

For the potatoes, choose:

  • 700g / 1.4 lb small potatoes (12 - 14) (Note 1)
  • 1 - 1.2kg / 2 - 2.4lb medium potatoes (6 - 8)
For the spicy mayo:
  • 4 tbsp mayo to 1bsp sriracha chilli
  • one half-squeezed lime

Cooking ingredients:

  • 1 tbsp salt (for boiling)
  • 30g / 2 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 3/4 tsp salt (for sprinkling)
  • 1/4 tsp black pepper
  • Finely chopped parsley, optional garnish
Instructions
  1. Cook potatoes: Bring a pot of water to a boil, add 1 tbsp salt. 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.
  2. Preheat oven to 200°C/390°F (180°C fan).
  3. Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes.
  4. Smash! Place on the tray, then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
  5. Steam dry again: Leave on the tray to steam dry for 5 minutes or so—it makes them crispier!
  6. Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
  7. Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
  8. Make the dip: Mix the mayo and chilli together. Add the squeezed lime, and your dip is good to go. Add more chilli if you prefer a spicier kick!
  9. Serve hot, sprinkled with parsley if desired.
Recipe source: RecipetinEats