If there's a more versatile food than potatoes, we aren't sure what it is. This starch has recently gotten a makeover in the food world with the smashed potatoes craze; one that not only amplifies the starchy nature of the potato but also invites creativity for toppings and seasonings.
Just what makes the smashed potato special? We’ve got some top tips for getting the perfect crisp and flavor, while also giving you extra ways to elevate this celebrity carb.
What Are Smashed Potatoes?
Smashed potatoes are a way of preparing whole potatoes with the skins on. They are boiled, then "smashed" flat before being baked or grilled to a crispy finish. Smashed potatoes can be seasoned in a variety of ways, as well as topped with cheeses, meats, and fresh ingredients.
Mashed or Smashed Potatoes
While mashed and smashed potatoes may share the same basic ingredients, mashed potatoes are broken down into smaller pieces and may be mixed with milk and butter to form a creamy texture. Smashed potatoes, on the other hand, are simply pressed down onto a sheet before seasoning. They do not actually get mixed.
Both mashed and smashed potatoes can be made with skins on, although smashed almost always has skins, while mashed is more commonly made without them.
The chunky pieces of smashed potatoes make them a heartier version that’s easy to portion into single servings. They also have an excellent crispy finish that comes from the skins being included and the way they are baked after preparing.
Best Potatoes for Smashed Potatoes
Smashed potatoes start as small, new potatoes with thin skins. If you don’t have any tiny potatoes, you can cut up larger ones into bite-sized pieces. Remember that the allure of smashed potatoes is the crispy skin. Avoid large russets and other baking potatoes with thick skins. Red, yellow, and purple-skinned potatoes (harvested as fingerlings or new potatoes) are ideal.
How Many Potatoes to Buy for Smashed Potatoes
For a party of six, buy and prepare 3 pounds of potatoes. The number of potatoes you buy depends on whether you are serving the smashed potatoes as a main dish or appetizer. For most purposes, assume each person will eat a half pound of potatoes.
If the potatoes are heavy on toppings like bacon, cheese, or vegetables, you may be able to get by with a little less. Since smashed potatoes are popular, count on making more than you need. If you end up with leftovers, you can always find a use for them later.
How to Prepare Smashed Potatoes
Rinse potatoes to remove any dirt or debris, then place them into a pot of boiling water. Cook until fork-tender. Remove and set aside to cool to room temperature.
If using large potatoes, cut them into halves or even thirds to make individual servings.
You can also microwave the potatoes. Poke two or three small holes in the potatoes with a fork or knife, and use the guide for your microwave model to determine how long to cook them and at what power. Since these are smaller potatoes, don't use the guidelines for standard-sized potatoes, or they will overcook.
How to Season Smashed Potatoes
The beauty of smashed potatoes is that you can really get creative with how you season them. You’ll need a combination of some type of oil for crisping, as well as salt, herbs, and spices. One option for seasoning is to mix olive oil, dried chives, salt, garlic powder, onion powder, paprika, and black pepper.
After mixing the seasonings, pour over the potatoes in a bowl or plastic bag. Shake to coat, then spread on a baking sheet.
How to Cook Smashed Potatoes
The potatoes are boiled, seasoned, and ready to smash. Now comes the fun part.
"Smashing" the Potatoes
There’s not much to smashing the potato down. You can use a spatula or the bottom of a glass canning jar to do the job. Apply even pressure on the top of the potato until the skin splits open and it forms a thick patty shape. Do this for all the potatoes.
Cooking Temperature
Preheat the Traeger to 450 degrees Fahrenheit, letting it warm up with the lid closed for at least 15 minutes. Smashed potatoes should be cooked at this temperature for the best results.
What about when baking in an oven? While ovens don't give you the same smoky results that cooking in a wood pellet grill does, you can use this method for smashed potatoes. An oven set to 425 degrees will be hot enough to get the job done.
How Long to Cook Smashed Potatoes
Since the potatoes in smashed potatoes are already cooked, you don’t need to go overboard with heating them further. A total cooking time of between 20 and 30 minutes will get you that nice, crispy texture we love in a smashed potato. Just be sure to flip the potatoes halfway through the cooking time to get both sides equally done.
You can use this same cooking time and technique for over baking, as well. Around 25 minutes will yield golden brown goodness from your home oven.
How to Get Potatoes Extra Crispy
Not everyone agrees on what makes smashed potatoes the best potatoes: The toppings? the seasoning? What most people do love about the food is that extra crispy potato skin, as well as how any garnishes like cheese or bacon get extra crunchy as they cook.
It takes the right combination of potato variety, proper temperature, and oil used in your seasoning to ensure a perfect crisp. Remember to use new potatoes or those with delicate skins, along with enough olive oil or another fat to let the potato sizzle over time.
Potatoes that are too moist, have thick skins, or that don’t have enough fat won’t get crispy, no matter how hot you cook them or for how long. Let the fat do the work of taking those skins to the next level. You won’t regret it.
Don’t forget to flip your taters at least once while cooking. Both sides deserve that special crispy potato treatment.
What to Serve With Smashed Potatoes
Smashed potatoes are a wonder of the world, and they can rightfully be enjoyed with a cold glass of whatever and eaten on their own. That brings us to mention that they are also an excellent side to any smoked meat or fish, and most people will gobble them up as part of a large appetizer menu. Here are a few additional starters to enjoy with your spuds.
Mustard, Frank’s RedHot sauce, and our own Chicken Rub set these Roasted Buffalo Wings apart from the rest, yet make them surprisingly easy to prepare.
Jalapeno poppers are a traditional appetizer, but what happens when you add crab meat? Spicy Crab Poppers are a great way to utilize canned crab and can liven up parties with their extra kick.
Deviled eggs were once considered potluck fare, and these Traeger Smoked Devil Eggs can certainly be taken to church or family reunions. When served alongside the smashed potatoes and other items on our list, they are sure to stand out with their smoky paprika, bacon, and peppers.
Low-carb foodies will delight in how we skipped the bun and subbed in tasty mushrooms for these Mushroom Bison Sliders. No bison on hand? They work well with ground beef, too.
Smashed Potato Recipes
One of the tastiest ways to cook smashed potatoes is on your Traeger. The Smashed Bacon and Cheddar Baby Potatoes recipe makes use of tiny, tender new potatoes and a blend of popular tater toppings like cheese, sour cream, and green onions. Crisp up several trays to feed a crowd, or eat the leftovers for breakfast alongside eggs or fresh fruit.
The beauty of this Smashed Baby Potatoes recipe is the duck fat, which crisps up the fingerling potatoes nicely and adds some richness to the dish. If you don’t have duck fat available, substitute any cooking oil. With a hint of lime in the rub, this seasoning is something you’ll have to try to believe.
Smashed potatoes are one of those foods that is appropriate to cook and serve any time of year. Their acceptance into the "comfort food" category makes them perfect for cold nights when you want to sit down and enjoy a warm cozy meal.
On the other hand, the very nature of combining meats and cheese and smoky notes helps them fit into any party planning menu. Whatever the month, consider adding these recipes to the table. Smashed potatoes are a crowd pleaser that’s always in season.
Smashed Baby Potatoes
by Traeger Kitchen
2 Reviews
Prep Time
40 Min
Cook Time
40 Min
Serves
4
Pellets
Apple
This potato recipe works overtime with a few shortcuts to get the spuds from grill to table in half the time. Using a microwave to par-cook the potatoes cuts down on grill time and offers a super fluffy center. While we use duck fat to grill the smashed potatoes to crispy perfection, any cooking oil you have on hand will work! Using Traeger Anything Rub is a one-step way to ensure the potatoes are perfectly seasoned with a flavorful blend of salt, pepper, garlic, and a hint of lime.
Ingredients
main
| 1/4 Cup | water |
| 2 Pound | multi-colored baby potatoes |
| 1 Tablespoon | Traeger Anything Rub, plus more to taste |
| 1/4 Cup | melted duck fat, divided |
| Roughly chopped fresh chives, for garnish |
1
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
2
Pierce each potato a few times with a fork, then add to a large microwave-safe bowl with the water and 1 tablespoon of Traeger Anything Rub. Toss to coat. Cover the bowl tightly with plastic wrap and microwave on high power until the potatoes are tender when pierced with a fork, about 10 minutes.
3
Brush a large rimmed baking sheet with 1 tablespoon of duck fat and sprinkle with Traeger Anything Rub.
4
Carefully uncover the bowl with the potatoes (the steam inside the bowl will be very hot) and use a slotted spoon to transfer the potatoes to the prepared baking sheet, leaving any excess water behind. Let the potatoes dry and cool slightly, about 10 minutes.
5
Using the bottom of a cup or a flat spatula, smash each potato to about ½ inch thick into the fat and seasoning on the baking sheet. Drizzle the remaining 3 tablespoons of duck fat over the potatoes and season generously with Traeger Anything Rub. Gently toss until the potatoes are well coated.
6
Place the baking sheet directly on the lowest grill grate. Close the lid and roast the potatoes until golden brown and crispy, gently flipping halfway, about 30 minutes total.
7
Transfer the potatoes to a serving dish and garnish with chives. Enjoy!
