Crispy Potatoes

The Humble Potato

Despite what many people think, making crispy potatoes is not easy, or rather a tiresome task. You have to (1). par-cook your spuds, (2). get a roasting pan and oil hot, (3). toss spuds in said piping-hot oil, (4). roast and (5). flip occasionally and (6). drain on kitchen towel. All the While hoping you don’t get injured in the process.

potato still life

In the desperate attempt of making crispy pots, one often lands up (albeit crispy) with pots saturated in oil. Another annoying thing, is that you have to turn your potatoes over a few times to ensure crispiness all around – I often get burnt at this stage: as I flip potatoes over, they come crashing done and oil splashes everywhere. Plus, i’m never in the mood to flip when i’m entertaining guests.

Look there are great ways of making great crispy potatoes, but that takes effort! And sometimes we just don’t feel like the effort, these potatoes are effortless, really crispy and, the best part, utterly delicious!

Screen Shot 2016-02-15 at 3.15.59 PM

Here the rundown: crushing the potatoes creates more surface area and more surface area means more crips. The addition of butter adds flavour, doesn’t burn rather clarifies, and the parmesan cheese – well, we all know how well cheese and potatoes go. Also, since parmesan is not a great melting cheese, it doesn’t make your spuds soggy; rather it aids in the crispiness as it too crips.

Take a look at my video below on how to make these crazy, delicious spuds.

 

 

Makes: as may as you want

prep time: 10 mins

cooking time: 10 mins (par cooking) plus 25-30 mins (roasting)

 

Crispy Smashed Parmesan Potatoes

 

Baby potatoes, washed

salt

oil, grape seed, canola, vegetable – any oil except extra virgin olive oil

butter

parmesan cheese (vegetarian if making for veggie friends)

Pre-heat oven to 200 degrees Celcius

Boil potatoes in salted water till tender to a knife

Strain, and place on a roasting tray.

Drizzle with a little oil (about 2 tablespoons), and toss to coat

Mash gently with a potato-masher

Season lightly with salt.

Add knobs of butter onto each potato

Sprinkle generously with parmesan cheese

Roast in the oven for 25-30 mins or until crispy.

Serve immediately as is or with with chopped chives and sour cream.

2 Comments

  • Stefan says:

    Which is a better potato to use for this recipe – new potatoes or regular ones cut in half? Love your blog BTW.

    • Kristy says:

      Hey Stefan, I would say new potatoes are best, but if you go with regular cut in half let me know how they taste! Oh and I’m so glad you like my blog

Leave a Reply

Your email address will not be published. Required fields are marked *