From a classic burger and fries to Sunday brunch hash browns -- the craving for deep-fried potatoes is a constant battle, especially when eating them means you’ll likely need a deep-fryer (or have to order from Uber Eats). These smashed potatoes are the perfect answer to your potato desires. Boiled then roasted: smashed potatoes turn out perfectly soft on the inside while remaining crisp and golden brown on the outside. As the potatoes roast, try putting together the 4-ingredient Miso Garlic Mayo for a punch of flavour. Don’t have miso? Make it without for a quick roast garlic mayo.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!
Method
Smashed Potatoes 3 Steps
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Step 1
Preheat oven to 425 degrees Fahrenheit.
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Step 2
Starting in cold water, bring potatoes to a boil in a large pot of salted water for 10-15 minutes or until potatoes are tender enough for a fork to poke through them. Strain.
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Step 3
Line baking sheet with parchment paper and place strained potatoes on sheet. Using a fork, lightly press down on potatoes to squish each potato without fully smashing it (the main goal is to break the skin so it can crisp up when it roasts). Drizzle potatoes generously with olive oil and sprinkle with salt. Bake for 40-50 minutes or until potatoes are crispy and golden brown. Garnish with chopped chives.
Miso Garlic Mayo 4 Steps
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Step 1
Place 2-3 cloves of garlic in tin foil and drizzle with olive oil.
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Step 2
Close foil so garlic is sealed inside and bake for 15 minutes in oven (should already be set to 425 degrees Fahrenheit for potatoes).
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Step 3
Remove from foil and smash with a fork. Set aside.
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Step 4
Mix miso and water to form a smooth paste. Add the mayo, lime juice and smashed garlic. Whisk until smooth. Keep in fridge until ready to eat.
Tags:
Toronto Recipes
Cooking At Home
Smashed Potatoes With Miso Garlic Mayo
