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These crushed potatoes truly wow your taste buds with their perfect balance of crispy exterior and soft inside. Smashing them creates more surface area to brown compared to regular baked potatoes, giving you a fun twist on traditional side dishes.
The first time I made these smashed potatoes, I couldn't believe how easy it was to get such amazing results. Their uneven surface really soaks up the olive oil and seasonings beautifully.
Key Ingredients
- Waxy potatoes: They hold their shape and don't turn mushy, small potatoes work best (baby potatoes)
- Olive oil: It creates that golden crunchy crust with a mild flavor
- Spices: The blend of salt, pepper and paprika adds rich taste to the potatoes
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Detailed Steps
- Perfect pre-cooking of potatoes
- Scrub the potatoes thoroughly under running water... [full text as in the recipe]
- Getting the oven and tray ready
- Heat your oven to 200°C with fan setting...
- How to smash the potatoes
- Spread the pre-cooked and slightly cooled potatoes on the prepared tray...
- Seasoning and baking
- Drizzle plenty of olive oil over the smashed potatoes...
I've found these smashed potatoes turn out especially good...
Versatile Crunchy Side
Smashed potatoes are a food trend...
Serving Ideas
- Alongside grilled meats
- With a fried egg for brunch ...
Seasoning Twists
- Mediterranean version...
- Spicy option... ...
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The Perfect Potato
- Go for smaller potatoes... ...
After making these several times... they've earned a permanent spot on our plates!
Frequently Asked Questions
- → Where can I get glucose syrup?
- Look in the baking aisle of grocery stores, find it in bakery supply shops, or order online. Honey works too, though it tweaks the flavor a bit.
- → What’s glucose syrup for?
- It stops the sugar from getting grainy and makes the paste smooth and creamy. Plus, it sweetens mildly.
- → Can old vanilla pods be reused?
- Of course! Already scraped pods work great here. Even those used for vanilla sugar can still add flavor to your paste.
- → How should I use vanilla paste?
- It’s great for crème brûlée, custards, ice cream, or adding to cake batters, cookies, muffins... 1 teaspoon equals 1 pod.
- → Why is homemade paste better than store-bought?
- There are no preservatives or fake flavors. You pick the ingredients, and it’s way more flavorful and natural than store-bought ones.
- → Can I lower the sugar in the recipe?
- Sugar isn’t just for taste; it helps preserve the paste. You can reduce it a bit but don’t remove it all, or it won’t last as long.