The Rough & Smash Crispy Potatoes
The crunch you can HEAR! š„š„ Today on BeauScott Recipes, Iām showing you how to turn ordinary potatoes into a crispy masterpiece. We aren't just roasting them; we are using my "Parboil, Fluff, and Smash" method to get maximum surface area for the ultimate golden crust.š WHY THIS IS THE PERFECT SIDEThis isn't just a recipe; it's a technique. By parboiling in the colander, "roughing" the edges, and then smashing them halfway through baking, we create hundreds of tiny peaks that turn into shattered-glass crispiness in the oven.š THE SIMPLE INGREDIENTSPotatoes: Peeled (or skin-on if you prefer!).The "Rough Up": Drained and fluffed in a colander.The Fat: High-quality Olive Oil.The Seasoning: Sea Salt, Cracked Black Pepper (plus your choice of herbs!).
Yield: 5 people
Calories: 158.45kcal
Cost: $3
Equipment
Materials
- 15 pcs. Mini Potatoes
- Drizzle of Olive Oil
- A Pinch of Salt
Instructions
- Wash and Peel the potato skin.
- Rinse it well one more time
- Boil it in hot water for about 10 minutes
- Drain the water out and toss the potatoes in the colander until you can see the roughness of the potatoes surface.
- Transfer on a baking tray lined with parchment paper.
- Drizzle Olive oil all over and add a pinch of salt (you can add your favorite herbs if you like)
- Bake on 425F for about 20 minutes, Then take it out from the oven and use the spatula press over each potato about half way.
- Continue baking the potatoes in the oven for another 10 minutes or until your desire color or crispy.
- Enjoy!
Video
Notes
Note: Nutrition information is an estimate and may vary depending on ingredients and preparation.
Nutrition
Serving: 5people | Calories: 158.45kcal | Carbohydrates: 27.2g | Protein: 3.2g | Fat: 4.16g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.48g | Monounsaturated Fat: 2.92g | Sodium: 49.6mg | Potassium: 673.6mg | Fiber: 3.52g | Sugar: 1.28g | Vitamin A: 3.2IU | Vitamin C: 31.52mg | Calcium: 19.6mg | Iron: 1.52mg