Crisp Smashed Potatoes With Fried Onions and Parsley  Recipe (2024)



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Instead of frying - Place on baking sheet in one layer -- coat liberally wit olive oil, salt & pepper, top with onions and more pepper.Roast 400 F for 10-15 minutes until nice and crisp.


Interesting... I just prick and microwave fingerling potatoes before smashing and crisping them up in the skillet with fat, rosemary, and garlic. Seems to me much faster and saves me a pot and steamer.


I boiled small yellow potatoes, smashed and spread them on a sheet pan, drizzled a generous amount of olive oil and topped with onions and red pepper flakes. When they were done I sprinkled with parsley. Baked at 450 for 20 min per other users suggestions. They were delicious! I’m glad I didn’t go the route of frying in a pan, I think you’d get the same results by baking them.


How long did you microwave the pricked potatoes?

Richard Scher

I undercook the onion rings, well seasoned, while the potatoes boil. After cooling a bit i smash them (a heavy spatula is my weapon of choice, easy ro control amount of smashing), place on baking pan in one layer, coat liberally with olive oil and salt and pepper, top with onions and more pepper, roast at 400F for 10/15 minutes until nice and crisp, ready fot the table. Rarely are there leftovers.


Absolutely delicious potatoes! I didn’t bother panfrying as I was short on time, and was making a triple batch to feed a large group. Boiled the potatoes until soft, lightly smashed them, drizzled with olive oil and a sprinkle of salt and pepper, and let them roast in the oven at 375 for approx 25 minutes. They were a huge hit!!


Not with this particular recipe but have used it for other potatoes and it’s really great! I was thinking of duck fat too as I read the recipe! You won’t be disappointed!


Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it.

Stephanie Elder

Bacon fat= the bomb


Easiest smashing - wash the bottom of an unopened can of soup - or whatever - and smash away - wipe it every so often with a touch of olive oil. no broken bowls or gooey hands!


Instead of frying - Place on baking sheet in one layer -- coat liberally wit olive oil, salt & pepper, top with onions and more pepper.Roast 400 F for 10-15 minutes until nice and crisp.


CindyLuhu 6 months agoLoved this recipe! I followed the suggestion of rubbing the smashed potatoes with peanut oil & cooking in a 425℉ convection oven for 20 min. I then gently mixed the sauted onions (plus garlic) with the roasted potatoes & parsley. The Aleppo pepper (available from Penzeys) adds a wonderful note of flavor to the dish.


Crazy delicious-used leeks instead of onions and boy was it wonderful!

Fran Eckert

Whole Foods sells rendered duck fat now. Anyone tried it with duck fat??


Turned out great! Used the oven technique as recommended below. 415, ~20-25 minutes, put the onions in halfway through.


Meehh… I made a chimichuri sauce with a pinch of sesame oil and a dose of harissa that saved this dish. Then, it was incredible.


Use duck fat - you'll never use anything else if you have it


Added a sprinkling of capers and they were fantastic!


Using chicken fat elevated this recipe to awesome! Agreed that having the fat hot enough is essential for the crispness. Used shallots instead of onions. This recipe is a total keeper!!!


Loved this. Put the boiled, smashed potatoes in an oven-proof pan coated with chicken fat. Covered with raw onions and put into the oven at 400 for about 10 minutes. Turned and cooked for about another 10 minutes. Delicious!


Fantastic dish, huge hit as a side for a big dinner. Boiling the potatoes worked perfectly, as did baking in a single layer on a rimmed baking sheet. I coated parchment paper with chicken fat before smashing the potatoes, which was great because it prevented the potatoes from sticking. Originally I set the oven at 400 but found it needed to be at 450 to get them brown. I'm sure oil would work too, but the chicken fat gave the dish a really well rounded flavor. Will definitely make again.


I ran out of time, and so I skipped the whole onion thing and sprinkled 1/2 cup dried shallots over. It was just delicious!


I subbed duck fat for schmaltz. No other changes. In general I’ve gravitated towards more streamlined recipes lately. This was so delicious it was well worth the effort! I will absolutely make this again.


There were only two of us. Delicious! But we do have leftovers. I’m thinking that I’ll reheat the leftovers and top them with a fried egg.


This recipe was excellent! Thanks to commenters, I made the following changes: Microwaved spuds for 5 min., with 1 min. increments to check them (7 min. total); baked in a 425° oven for 10-15 min. 'til crispy; minced one shallot instead of yellow onion. That's it! The world did indeed need this crisp smashed potato recipe! Thanks, Alison & helpful commenters!


Duck fat! Delicious

Robert Eisenberg

Why FLAT leaved parsley?It always struck me as less tasty, but perhaps that is just my ignorance


We love these Smashed Potatoes. I give them 5-7 minutes in the microwave, covered with plastic wrap. I smash them with a fork, like peanut butter cookies, and roast for 20-25 minutes at 375 with lots of olive oil and salt.If your potatoes are a bit large, just cut into halves or quarters.

Marjorie Ransom

Instead of frying -Place baking sheet one layer, coat with olive oil, salt/pepper, onionsRoast 400 F for 10-15 minutes until nice and crisp.prick and microwave fingerling potatoes before smashing and crisping them up a skillet with fat, rosemary, and garlic.boiled small yellow potatoes, smashed and spread them on a sheet pan, drizzled olive oil and topped w/onions and red pepper flakes. When done I sprinkled with parsley. Baked at 450 for 20 min


For those wondering, i made this as directed and it was fantastic. I had chicken fat from another dish, and, without question, pan frying (cast iron) produces a way more crispy result than baking in an oven.

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Crisp Smashed Potatoes With Fried Onions and Parsley  Recipe (2024)


How does Gordon Ramsay make smashed potatoes? ›

Gordon Ramsay begins by boiling the potatoes in salted water. Next, he drains the potatoes. After that, he stirs in butter, sour cream, herbs, and seasoning. This is Gordon Ramsay's version of smashed potatoes, which differs from the one in this recipe.

How do you make potatoes soft before frying? ›

Boil your cut potatoes in a pot of salted water for about 5 minutes, just until they begin to soften and become slightly translucent. Remove them from the water and let them air dry on paper towels.

What are raw potatoes that have been sliced and fried called? ›

home fries. Raw potatoes that have been peeled and then sliced, diced, or shredded and then cooked on a well-oiled griddle or pan-fried until golden brown and cooked though.

Why are potatoes soaked before frying? ›

Secret number one in perfecting homemade french fries: soaking the potatoes removes the starch and allows the fries to become crispy and evenly brown.

Why put a raw egg in mashed potatoes? ›

It marries the hydrophilic with the hydrophobic, creating a smoother mash while adding a tiny bit of sweetness and tang. Mayo mashed potatoes do not taste like mayo (unless you add too much). Similarly, egg yolk mashed potatoes do not taste like egg yolks, though they certainly are yellow. They don't taste creamy.

Why are my smashed potatoes falling apart? ›

Smashed potatoes will fall apart if they are overcooked or if you try to mash them while they are still hot. Long story short - cook the potatoes until al dente (slightly firm). Don't overcook the potatoes! Last - cool the potatoes completely before smashing them.

How do you thicken smashed potatoes? ›

Option 1: Turn up the heat on your stovetop to draw out the moisture. Option 2: Add a teaspoon of a thickening agent like cornstarch, flour or powdered milk until you reach the desired thickness. Option 3: Mix in 1 tablespoon of dehydrated potatoes until mashed potatoes are thicker.

Why do restaurants bake potatoes in foil? ›

Some say wrapping baked potatoes in aluminum foil helps them cook faster (aluminum conducts heat, then traps it), and it does keep them hot for longer once they come out of the oven, which is why we think restaurants use this method. Wrapping potatoes will also give you a softer, steamed skin, if that's what you like.

Why won't my fried potatoes get crispy? ›

This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Is it better to fry potatoes in butter or oil? ›

The secret to crispy pan-fried potatoes:

It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.

Should you boil potatoes before frying? ›

Really no need to boil the potatoes first....that's just another pan to wash. I use an electric skillet. Melt a little butter and add a little oil. Throw in the diced potatoes, with the skin on, and as much sweet onion as you like.

What are Annabelle potatoes? ›

Annabelle potatoes, botanically classified as Solanum tuberosum, are an early season variety belonging to the Solanaceae or nightshade family.

How much oil to use to fry potatoes? ›

Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.) Add the potatoes, arrange in a single layer cut-side down, and season with 1/2 teaspoon of the kosher salt.

What's the difference between smashed potatoes and mashed potatoes? ›

And yes, smashed and mashed are two distinct things. While some people might use the terms smash and mash interchangeably, they are not the same. 'Smash' is when you merely break something into pieces. However, "mash" means you reduce a food to a soft, pulpy mass.

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