Crispy Smashed Potatoes
By Joe
Source: Serious Eats — J. Kenji López-Alt, Crispy Smashed Potatoes.
A crispy smashed potatoes recipe for 10 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Bake. Put potatoes in a big pot plus cover using cold water. Season heavily using salt. Bring to the boil over a high flame and cook till potatoes are completely tender, around 10 minutes after a boil is achieved (pierce a potato using a sharp knife or cake tester in order to test for doneness). Tip off the liquid in a colander set in the sink plus leave to rest for 10 minutes to dry plus cool a little. Working one potato after another, put potato on cutting board plus smash firmly using the bottom of a heavy skillet in order to a thickness of around 1.3 cm thick. Move to a big plate or tray as you work. Heat oil in a (1/2 cup) big non-stick or cast iron skillet over a mid-sized flame till shimmering. Tip in as many potatoes as will fit in one single layer. Cook, shaking pan now and then, till bottom side is deep golden brown, around 6 minutes. With care flip using a thin metal spatula plus heat till second side is golden brown and crisp, around 5 minutes longer. Move to a paper towel-lined plate and let to tip off the liquid. Keep cooking potatoes a batch after another, adding more oil or fat as necessary, till all potatoes are cooked. Potatoes can next be left aside till ready to offer. To offer, adjust oven racks to upper- plus lower-middle positions plus heat oven to 200°C. Spread potatoes over to big rimmed baking sheets. Move to oven and cook till heated through, around 6 minutes. Move to a big bowl, taste and add salt if it needs it using salt plus pepper, tip in herbs (if using), toss to distribute, move to a serving platter, and serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low sugars: 1 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 111 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 336 kcal |
| Protein | 3.9 g |
| Carbohydrate | 32.9 g |
| of which sugars | 1.1 g |
| of which free sugars | 0 g |
| Fat | 22 g |
| of which saturates | 3.5 g |
| Fibre | 2.4 g |
| Salt | 0.02 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
