What is the difference between mashed potatoes and smashed potatoes?

Mashed potatoes are smooth creamy potatoes made from just the flesh of the potato. They also include milk and butter. Smashed potatoes are first simmered in boiling water to soften them and then they are smashed on a pan and roasted in the oven. Unlike mash potatoes, smashed potatoes have skins and are crunchy and crisp on the outside.

What is the best type of potato for crispy smashed potatoes?

Because of their size, waxy skin and medium-starch content, Yukon Gold potatoes are best for smashed potatoes. They are a type of yellow potato.

Should you boil potatoes in salted water?

Yes! Salting the water adds flavor. And it causes the potatoes to simmer at a higher temperature, so they cook more evenly and the texture of the flesh turns out lighter and fluffier when they finish cooking.

Easy Smashed Roasted Potatoes

Description

With just 6 ingredients, these smashed roasted potatoes turn out golden brown and crisp on the outside and fluffy on the inside. They are a versatile side dish and go with almost any main.

Ingredients

Scale

2 pounds small yellow potatoes (Yukon Gold)
1 tablespoon plus 1 teaspoon kosher salt
3 tablespoons olive oil
1/2 teaspoon black pepper plus more for serving
2 tablespoons minced chives
Flaky sea salt for serving

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Instructions

Place the potatoes and 1 tablespoon kosher salt in a large pot. Fill with cold water covering the potatoes by 1 inch. On the stove over high heat, bring the water to a boil, reduce the heat, partially cover the pot with a lid and simmer the potatoes until they are tender and can be easily pierced with a knife, about 25-30 minutes.
Preheat the oven to 425 degrees F.
Coat a baking sheet with 2 tablespoons olive oil. Place the potatoes on the pan spacing them a couple inches apart, Use a potato masher or the bottom of a glass to smash them down.
Drizzle the tops of the potatoes with the remaining oil and season with salt and pepper.
Roast the potatoes for 35-40 minutes until they are golden brown and the edges are crispy.
Garnish with minced chives and flaky sea salt before serving.

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. You can warm them in a 350-degree F oven. They will not reach quite the same level of crispiness as when they are first roasted.

Keywords: roasted smashed potatoes, smashed roasted potatoes