Roasted Smashed Potatoes – Food Wishes

Roasted Smashed Potatoes – Food Wishes

hello this is chef john from food wishes
dot-com with roasted smashed potatoes that’s right we’re gonna smash and then
roast potatoes which will create something gorgeous and appearance that
features the ultimate in potato recipe texture the proverbial crispy and
crunchy on the outside and yet soft and fluffy in the middle and please do not
confuse these with the other thing people call smashed potatoes which are
just mashed potatoes where people were too lazy to peel the skins off alright
I’m not a big fan of those unlike these which I’m a huge fan of and what we’ll
need to get started is some medium sized Yukon Gold or in my case yellowfin
potatoes which of course we’ve watched carefully because we’re gonna eat this
gun’s and what we’ll do is add them to this
pot along with some nice cold fresh water and we will place those over high
heat and also add a fairly generous amount of salt alright that’s about a
third of a cup of kosher salt two about three quarts of water which might seem
like a lot to people that just add a pinch but that really is one of the keys
here and then what we’ll do once this comes up to a simmer is lower the heat
to about medium-low and let these simmer gently until they’re tender and other
than giving them the occasional stir there’s really not much else to do
except wait for these to cook to the perfect doneness which is just tender
and of course we will test those with a small sharp knife and while we
definitely don’t want these super soft and falling apart we also don’t want
them undercooked and still firm otherwise we’re gonna have issues when
we try to smash these and the last thing you want when you’re smashing something
is issues so like I said we will go until these are just tender at which
point we’ll drain them very well and then as soon as they’re cool enough to
handle or before well go ahead and transfer them onto a sheet pan which
will allow them to cool a lot faster alright because we want these to cool
all the way down to room temp before we refrigerate them and while we’re waiting
for that to happen I’d like to do one optional step which
is go around the side of each potato with a sharp knife making very shallow
cuts through the skin like an eighth of an inch deep all right maybe like four
or five on each potato and the reason I like to do this is because potato skins
are very tough and sometimes when you smash them all this
skin will sort of stay together on one side and all the fluffy potato from the
inside will kind of smoosh out the other side so by making these cuts once these
are smashed that skin will split a little more uniformly and will hopefully
have the same amount of skin all the way around right so that’s my thought
process here and it may or may not make any huge difference
but regardless once those potatoes of room temp we’ll go ahead and pop them in
the fridge until thoroughly thoroughly chilled okay overnight is best but they
must be totally cold before we smash them and roast em and then the only
other thing we’re gonna have to prep here is our garlic herb butter which
will do by melting a stick of butter over medium heat along with some fresh
rosemary and thyme and a whole bunch of thickly sliced garlic and by the way you
can use chopped if you want but we’re actually gonna use that sliced garlic as
a garnish later and I think it’s gonna look a lot nicer if we do it like this
and then all we’re gonna do here is cook this stirring until that garlic just
starts to turn translucent and softens up okay we are gonna cook it a little
more later but for this stage all we’re doing is infusing the butter with this
garlic and herb and the garlic shouldn’t really take on any color at this point
so what we’ll do when it looks like this is simply turn off the heat and reserve
until needed and then once that’s set we can pull our
cold potatoes out of the fridge and get to smash in but before that what we’ll
do is prep a pan which as you can see I’ve lined with a Silpat and we’ll go
ahead and generously butter that all over as in very very generously and by
the way I should mention that these will cook and get crispy or faster if you
just use a bare metal pan or a foil pan all right so this setup will take a
little longer but the advantage is you don’t have to flip them halfway through
the roasting but anyway once that set we can pull our cold potatoes out of the
fridge and get to Smashing which I like to do between some plastic using some
type of flat heavy object and I got a little excited on this first one and did
it too thin but that’s okay as long as it doesn’t fall apart it’ll still work
so we’ll want to do the next one a little thicker but anyway one smash
we’ll go ahead and season the top with salt pepper and cayenne and I carefully
flip it over and do the same to the other side at which point we will
transfer that onto our pan and please note for filming purposes I’m only doing
one pan here but in real life you’ll probably use a
couple pans making sure to spread them out nice and evenly so they’re not
overlapping alright so let’s try that again only this time we won’t smash it
quite as then okay I’d say about a half-inch thick is perfect and by the
way some people like to do these all once by pressing down on the top with
another sheet pan but personally I prefer to do them one at a time and not
just because I’m paid by the hour all right I think we have a little more
control plus these only take a few seconds anyway and we can make sure
they’re seasoned properly but anyway if you want to do them all once go ahead
I mean you are for all the Steve Nash of how you smash and then what we’ll do
once our potatoes have been smashed seasoned damp and let’s go ahead and
drizzle on and brush over a ton of our garlic infused butter all right don’t be
shy we want a lot of butter so these get nice and crispy and crusty and that’s it
once these have been severely buttered we’ll go ahead and maybe sprinkle a
little more seasoning over the top if we feel the need
at which point these are ready to transfer into the center of a 450 degree
oven for about 35 to 45 minutes or until very well browned and extremely crusty
and while we’re waiting what we can do is put that garlic in there back on the
stove over like medium-low heat and cook it until those garlic cloves start to
caramelize and turn a nice light shade of golden brown okay we don’t want to go
too dark so I’m gonna turn off the heat when they look a little something like
this and then what we’ll do once our potatoes
are done is spoon this garlic over the top to create a beautiful and extremely
delicious garnish so this step is optional but also mandatory and that’s
it once our potatoes have cooked long enough we’ll go ahead and pull them out
and not only should they look stunningly beautiful they should sound very crispy
and crunchy oh yeah Fork don’t lie and if
everything’s gone according to plan the bottom should be just as crusty and
browned as the tops and we’ll go ahead and serve immediately transferring those
on to some kind of warm platter at which point we’ll go ahead and spoon over
those soft and sweet garlic slices or garlic confit if you like things that
sound French and that’s it once garlic I went ahead
and finish off with some freshly snipped chives and that my friends is just an
amazing possibly perfect platter of potatoes whether you serve those as is
or the side of sour cream and chives like I’m doing here and I think one
reason I love this technique so much is that it’s sort of like eating all my
favorite potato recipes at once okay with that beautiful buttery crusty
exterior surrounding that soft light fluffy interior it’s sort of like home
fries meets mashed potatoes meets french fries meets potato pancakes only better
and of course herb infused butter along with soft sweet sticky slices of garlic
don’t hurt either and if you’re thinking sure that looks delicious on that plate
all by itself but what it also worked next to some roasted turkey smothered in
gravy well yes yes it will it will work very well and
by the way that turkey our scene was a little bit of an experiment I did
cooking a turkey upside down very quickly in a very hot oven ok believe it
or not I cooked like a 16 pound bird in just about two hours and it actually
came out surprisingly nice so stay tuned for that little adventure but in the
meantime I really do hope you give these amazing roasted smashed potatoes a try
soon so please follow the links below to get the ingredient amounts a printable
written recipe in much more info as usual and as always and
you you


  1. Chef, can u do this method and fry them like fries? Im thinking, one potatoe then a awesome smashed Burger and do some kind of incorparated hamburger/fries. Maybr its over the top when im thinking about it. Maybe u can load up fries on the burger. But your smashed potatoes seem to have a bit rustier build to them, thinking of the soggy factor with regular fries. Awesome video as always!

  2. Love the recipe and will give it a try. But … I always have trouble figuring out how I can do a roast (chicken, beef or pork) at the same time in my oven. Cheers.

  3. Oh, Chef John, you are speaking my language. The smashed potatoes I've made up until now pale in comparison – literally. These are going into the rotation, hopefully beginning on Thanksgiving day. Thank you!

  4. When smashing if you put a couple of wooden spoons outside the smash zone but inside the width of pan zone, they would all be same thickness. Also, looks delicious!

  5. Chef John, yours is the only “ASMR” I will listen to. You are so very correct, the fork don’t lie. You are the William Ernest Henley of video commentary.

  6. THIS is so much better than the BA 'perfect' Thanksgiving potato recipe! I was dumbfounded by their use of potato chips. Simple is best, Chef John is MAKING PERFECT BETTER!

  7. After the live stream I love the "Chef John Cadence" even more. Please don't fix what ain't broken. And yes, this, with some home-made pancetta and a spiced yogurt will be called dinner tonight!

    Before I forget: Please make a few Portuguese dishes. Anything from Bacalhau à Brás to your take on Arroz Doce.

  8. Those potatoes need bacon! Did you spatchcock that bird? Rip out that spine and crush the breastbone! Favorite fast method besides the fryer.

  9. A question that has bugged me forever! Why, don't people season the surface of the object that they are putting on a said product first? Looks like that would lead less cross-contamination,. am I wrong Chef John?

  10. Sometimes I wish I could just put my hand through the video and take a bite to check how much more better I can make this.
    Giving Science Enough Time

Add a Comment

Your email address will not be published. Required fields are marked *