Just place potatoes skin side down on your baking sheet. If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same. ![]() Yukon golds are perfect - not only do they crisp up really nice, but they also have a buttery tenderness that gives you the ultimate texture contrast. Starchier potatoes work great for things like fries but will not hold up well in this preparation. The two main things we want to focus is on here is that we want smaller potatoes, and spuds that are waxy, not starchy. What are the best potatoes for smashed potatoes? Simply press down on them with your chosen glass and voila! Your garlicky potatoes have now been smashed. □ Smashed potatoes on the other hand get tossed with some olive oil and herbs before being smashed into thin patties and roasted until crispy.Īll you really need to smash your potatoes is the bottom of a round glass or mason jar. Mashed potatoes would get mashed with milk, butter, and usually sour cream into a creamy consistency. It's what you do after boiling that differentiates the two. While there's only one letter missing between these two recipes, there's a world of difference. Mashed and smashed potatoes both start out by getting boiled until nice and tender. So what's the difference between mashed and smashed potatoes? ![]() ![]() You can top them with bacon and cheddar, ranch seasoning, or even BRIE. Basically, it's the perfect combo. This side dish is all about the technique, so the flavor profile is infinitely adaptable. If you usually only roast your potatoes, you've got to try smashing - it makes them unbelievably crispy while also having a buttery, tender center. Crispy, garlicky AND cheesy, this potato recipe is one of our all time favorites.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |