Food Network Magazine - (10)October 2020

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e’ve seen plenty of potato trends

over the past few years: Retro

hasselback potatoes made a

comeback, buttery “melting” potatoes took

over Pinterest soon after, and now smashed

potatoes are the spuds of the moment. The

idea is to simmer small potatoes until tender,

then toss them with olive oil, flatten them

and crisp them in the oven. It’s simple—and

insanely delicious. There are more than 35,000

#smashedpotatoes photos on Instagram, and

many Food Network stars are obsessed, too.

Here’s how to make them like a pro.

PERFECT SMASHED POTATOES

Put 1¾ pounds baby potatoes in a pot and cover with water.

Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to

a boil. Reduce to a simmer and cook until the potatoes are tender,

20 to 25 minutes. Drain, discarding the bay leaves and garlic.

Toss the potatoes with 2 tablespoons olive oil, transfer to a

baking sheet and smash with a spatula or measuring cup. Drizzle

with more olive oil and season with salt and pepper. Broil, turning,

until crisp and golden, 15 to 20 minutes.

If you haven’t been smashing

and crisping your baby

potatoes, it’s time to start.

.

Little potatoes are best for smashing—

they have the perfect ratio of skin to flesh.

Larger potatoes are too hard to flatten and

won’t get as crisp.

.

The flatter the potatoes, the crispier

they will get in the oven. Once you spread

them on the baking sheet, smash them

firmly with a spatula, potato masher or

a measuring cup until the skins crack.

.

Before you pop those smashed potatoes

in the oven, drizzle them with olive oil and

season with salt and pepper. Sprinkle with

spices or grated cheese if you want.

.

We like using the broiler for crisping the

potatoes. The high heat gets the skins extra

golden. Just keep an eye on the potatoes

so they don’t burn!

in the know

24 FOOD NETWORK MAGAZINE ●OCTOBER 2020

PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.

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