Smashed Potatoes with Garlic & Parmesan
Try as I have to do it myself, the Alexia brand frozen products available in your supermarket are better than I can make and take a lot less time and effort!
Try as I have to do it myself, the Alexia brand frozen products available in your supermarket are better than I can make and take a lot less time and effort!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Follow instructions on the package!
Starch selection dictates the final texture of any smashed potato dish. Yukon Golds bring a buttery interior and high sugar content that browns readily under heat. Red potatoes offer a firmer, waxier bite that holds structural integrity during flattening. Combining both varieties bridges the gap between creamy centers and crisp peripheries.
Excess moisture remains the primary enemy of crispiness. Surface water creates steam, preventing the oil and dry heat from rendering the exterior shatteringly crisp. Steaming potatoes until tender releases trapped water, but thorough air-drying on a wire rack for ten minutes before pressing removes residual surface moisture.
Applying downward pressure requires a flat-bottomed heavy glass or metal spatula. Press firmly enough to fracture the skin without completely disintegrating the tuber. A temperature of 425 degrees Fahrenheit provides sufficient thermal energy to fry the edges in fat rather than merely baking them.
Leftover smashed potatoes lose their crisp exterior when stored in airtight containers within the refrigerator for up to three days. Revive them by reheating on a preheated baking sheet at 375 degrees Fahrenheit for eight minutes until the fats re-render.
