3 secrets for smashed baked potatoes, crispy on the outside and fluffy on the inside!
3 secrets for the recipe for mashed baked potatoes, served with garlic cream! Crispy on the outside and fluffy on the inside. Ingredients (4 servings):
• 1.5 kg of smaller potatoes
• Salt
• Freshly ground black pepper
• 2-3 tablespoons of oil
Choose smaller potatoes, with thin skins and wash them well from the dirt. Put them in a pot, cover with water, add a little coarse salt, and bring to a boil. Boil until they can be easily pierced with the blade of a knife to the center. This is the first secret. The potatoes must be well cooked so that we can crush them nicely, otherwise they will break into many separate pieces.
Preheat the oven to 190 degrees Celsius, top and bottom heat, plus ventilation.
Drain the potatoes of water and pour them into a tray. Now it's time to remove the black spots with a knife, if necessary. Don't do this before boiling because the potato will absorb too much water.
Grease the potatoes and the pan with a little oil.
Second secret: We take a cup or a glass, definitely with a flat bottom. We crush the potatoes, without rushing. We want to flatten them but not too thin, because otherwise they will fall apart completely. When we lift the cup, we do it carefully, letting it slide to one side first, so as not to lift part of the potato with it. If necessary, grease the base of the cup.
Third secret: we leave the mashed potatoes for 5 minutes, until they no longer give off steam. Steam is the excess moisture that evaporates. Less moisture means a crispier potato.
We add a little more oil on top of the mashed potatoes, or melted butter, only the yellow fatty part, then sprinkle salt and freshly ground black pepper. Sprinkle salt generously because the potatoes are quite thick.
Put them in the preheated oven and bake until they are golden brown and golden!
This took me 40 minutes, but depending on your oven it may take a little more or less.
A small note: The potatoes do not turn during baking.
In the last 5 minutes of baking you can add a little grated parmesan on top if you wish.
The potatoes are crispy on the outside, fluffy on the inside and absolutely delicious. They go perfectly with a marinated grilled pork steak, super tender and flavorful. The recipe for the meat is already published, I leave the link at the end of the video and in the first comment. I recommend a garlic cream sauce called sarmuzac for these potatoes. The recipe is also published. Link at the end and in the first comment.
I hope you try it too, dear ones! Good luck!