Starch Technique: Smashing Potatoes for Maximum Crunch
Unlocking the secret to crispy, crunchy potatoes lies in mastering the art of smashing. This technique capitalizes on the natural starch in potatoes to create a texture that's both satisfying and delectable. When potatoes are smashed rather than cut or diced, their surfaces are maximized, providing ample space for browning and crisping up. This method is perfect for creating golden, crunchy potato sides that steal the show at any meal. The key is to work with the starch rather than against it, ensuring each potato piece is coated in its own starchy goodness. Understanding how starch behaves under heat and pressure is crucial, as it caramelizes and crisps to perfection when exposed to high temperatures. This technique is versatile, suitable for various potato types, and guarantees a crowd-pleasing result. Whether you're hosting a family dinner or just craving a crispy potato side, mastering this technique will elevate your cooking game.
Notes
The science behind this technique lies in the gelatinization of starch. When potatoes are boiled, their starches absorb water and swell. Smashing the potatoes releases some of this starch, which acts as a natural glue, helping them crisp up beautifully when baked. A common mistake is overcrowding the baking sheet, which can lead to steaming rather than crisping. Always ensure potatoes have space around them. For make-ahead, cook the potatoes through step 7, refrigerate, and bake straight from cold for even crispier results. Store leftovers in an airtight container for up to 3 days; reheat in a hot oven to maintain crispiness.
Steps
- 1 Select medium-sized potatoes for even cooking.
- 2 Boil potatoes whole in salted water until just fork-tender, about 20-25 minutes.
- 3 Drain potatoes and let them rest for 5 minutes to set.
- 4 Preheat oven to 450°F.
- 5 On a parchment-lined baking sheet, smash each potato with a potato masher or the bottom of a heavy cup until about 1/2 inch thick.
- 6 Brush or drizzle smashed potatoes with melted butter or oil.
- 7 Season generously with salt and pepper, and any additional seasonings of choice.
- 8 Bake in preheated oven for 25-30 minutes, flipping halfway through for even browning.
- 9 Check for desired crispiness; if needed, broil for 1-2 minutes per side, watching closely to avoid burning.
- 10 Remove from oven and let cool slightly before serving.
Ingredients to explore
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Almond Flour
A finely ground flour made from blanched almonds, offering a delicate nutty aroma and a tender crumb to your baked goods.
