Make Crispy Mashed Potatoes. (Perfect for Brunch)

• Food: Crispy Mashed Potatoes
• Writer: Lizzie Green
• Content-Type: Food Blog

Would you take a look at those lovely, crisp mashed potatoes? Please don’t tell me you don’t want to eat those pups right out of the pan.

Yes, I am aware that you do. I’m the same way. These crispy smashed potatoes are best served hot and fresh, so serving them straight from the pan is the best option.

Mashed potatoes are a delicious brunch or dinner side dish. They’re also great any time you’re craving some crispy potatoes but don’t want to eat French fries.

When salad-for-dinner feels too austere, they pair well with heavier salads.

These mashed potatoes are a delicious way to finish off the bag of potatoes you have in your pantry. They’re gluten-free and vegan, so everyone can enjoy them.

Mashed potatoes aren’t the fastest potato choice (you’ll have to boil them until they’re tender, then crush and bake them), but they’re not difficult to make. Will you put them to the test this weekend?

How to Make the Best Mashed Potatoes?

Small potatoes are preferable to huge potatoes. You may apply this technique on any size potato (even Russets!). Choose potatoes that are around the size of a golf ball or two for crispy potatoes.

Red or yellow potatoes are frequently found in smaller sizes. Both are great, but the red potato skins have a stronger flavor, therefore I preferred them.

Make sure to use a big baking sheet. Everyone in my ideal world possesses a half-sheet pan (affiliate link), because that’s what we recipe testers use all the time.

To accommodate all of the potatoes while providing some breathing area around each one, you’ll need a broad baking surface. Use two pans instead if necessary.

Olive oil should be brushed on the baking sheet. I usually bake the potatoes on parchment paper because of its nonstick surface and ease of cleanup, but baking them on an oiled baking pan makes them even crispier. If you ask me, the cleanup is worth it.

Add a pinch of garlic and onion powder to the mix. When I’m working with potatoes, these are my secret components. They give potatoes a subtle savory touch that elevates them to new heights!

They’re especially useful for baking potatoes because you don’t want your garlic to burn in the oven (burnt garlic is the worst flavor).

Suggestions for Mashed Potato Toppings

I was astonished to discover that I preferred my crispy potatoes fried without cheese the best. However, a dusting of cheese, such as grated Parmesan or crumbled feta or goat cheese, could be added after baking.

These golden, craggy potatoes pair beautifully with creamy or herb-based recipes. Here are some suggestions:

• Easy-to-Make Romesco Sauce
• Aji Verde (Green Aji) (Spicy Peruvian Green Sauce)
• Dressing of the Green Goddess
• Sauce made with tahini
• Pesto with basil or pesto with kale
• Sour cream, vegan or conventional, diluted with a splash of water and a dash of salt

Crispy Mashed Potatoes

These smashed potatoes are crunchy and delicious! This vegan and gluten-free mashed potatoes recipe will be a hit with your family. This recipe serves 4 people as a side dish.

INGREDIENTS

• 2 pounds of small-to-medium red or yellow potatoes
• 1 tablespoon plus ¼ teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives, and/or green onion

INSTRUCTIONS

1. To prepare the potatoes, scrub them clean and rinse them under running water if they are soiled. Any nubby growing areas should be removed and discarded. In a large Dutch oven or soup pot, place the potatoes.
2. Fill the pot with water until the potatoes are completely submerged and 1 inch of water remains. Toss with 1 tablespoon of salt. Bring the mixture to a boil over medium-high heat and simmer until the potatoes can easily be poked with a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. Preheat the oven to 425 degrees Fahrenheit and sprinkle 1 tablespoon of olive oil over a large, rimmed baking sheet while the potatoes are cooking. Brush the oil evenly on the sheet with a brush.
4. When the potatoes are done, rinse them in a large colander and set them aside to cool for about 5 minutes before handling.
5. Evenly spread the potatoes on the prepared baking sheet, and gently smash each potato to a height of approximately 1/2 inch with a potato masher or a serving fork. (Thinner potatoes have a crispier texture.)
6. Over the mashed potatoes, drizzle the remaining 3 tablespoons of olive oil. Over the potatoes, sprinkle the garlic powder, onion powder, and the remaining 1/4 tsp salt. Finally, a small dusting of freshly ground black pepper is applied.
7. Bake for 25 to 30 minutes, or until the potatoes are beautiful and brown on the edges. Serve hot, garnished with chopped fresh herbs.

NOTES

• STORAGE SUGGESTIONS: These potatoes are best served immediately, but they can be kept refrigerated for up to 5 days if covered. To reheat, place them in the oven at 425 degrees until warm.