{"id":285,"date":"2024-12-03T17:25:24","date_gmt":"2024-12-03T18:25:24","guid":{"rendered":"http:\/\/www.holtmath.com\/?p=285"},"modified":"2025-04-22T19:38:30","modified_gmt":"2025-04-22T19:38:30","slug":"loaded-smashed-potatoes-2","status":"publish","type":"post","link":"http:\/\/www.holtmath.com\/index.php\/2024\/12\/03\/loaded-smashed-potatoes-2\/","title":{"rendered":"Loaded Smashed Potatoes"},"content":{"rendered":"

These loaded smashed potatoes couldn’t be more delicious if they tried!<\/span><\/strong><\/span><\/p>\n

If you’ve been around here for a while you’ll know I’m mildly obsessed with smashing things (Burgers<\/a>, Gyros<\/a> and Avocado<\/a> to name a few). But there’s truly nothing more enjoyable than smashing a potato. Follow me…<\/p>\n

\"loaded<\/p>\n

Preparing Smashed Potatoes<\/strong><\/span><\/h2>\n

There is method to the madness when smashing potatoes, it’s not just a random hobby I promise. By smashing the potato you increase the surface area of the potato<\/strong>, which results in the potatoes turning\u00a0extra crispy.<\/strong><\/p>\n

What kind of potatoes should I use?<\/em><\/h3>\n

Baby potatoes<\/strong> work best. You can use slightly larger potatoes, but realistically the smaller the potato the crispier it’ll be. And crispiness is what we want!<\/p>\n

Steam drying the potatoes<\/h3>\n

Smashing the potatoes makes them crispy, but we also want to get rid of some of the unwanted moisture too<\/strong>. As such, you’ll want to let the potatoes rest after they’ve boiled and once again after they’ve been smashed.<\/p>\n

Oil and seasoning<\/h3>\n

A lot of the flavour will come from the toppings, but I recommend seasoning the potatoes directly too. I go with a simple mix of smoked paprika<\/strong>, garlic powder<\/strong>, salt<\/strong> and black pepper<\/strong>. You can brush over some of the seasoned oil once you’ve smashed the potatoes too, just so nothing goes to waste.<\/p>\n

Process shots: boil potatoes (photo 1), drain and steam dry (photo 2), add to bowl (photo 3), coat in oil and seasoning (photo 4).<\/em><\/span><\/p>\n

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Loaded Smashed Potatoes<\/strong><\/span><\/h2>\n

To smash the potatoes you can really use anything to get the job done. I typically opt for a flat measuring cup, but a mug or even a fork will do the job. Just make sure you smash the potatoes to an even thickness<\/strong>, just so they all cook at the same rate.<\/p>\n

The thinner you smash the potatoes the crispier they’ll be<\/strong>. However, don’t go to the point where they break apart – they need to stay intact to create the perfect base for the toppings.<\/p>\n

Cheesy smashed potatoes<\/h3>\n

The first topping is going to be Cheddar and it’ll go on before the potatoes go in the oven. That way it’ll go gorgeously crispy and actually help the potato stay intact.<\/p>\n

Process shots: smash potatoes (photo 5), brush with leftover oil (photo 6), add cheese (photo 7), bake (photo 8).\u00a0<\/em><\/span><\/p>\n

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Loaded Smashed Potatoes FAQ<\/strong><\/span><\/h2>\n

How do I prevent the potatoes from falling apart?<\/em><\/h3>\n

If they stick to whatever you’re using I find gently twisting as you pull up sometimes helps. If you’re really struggling then put some baking paper over the potato before you smash it then lift it off.<\/p>\n

How do I know when they’re cooked?<\/em><\/h3>\n

They’ll be deep golden and just starting to char around the edges.<\/p>\n

Can I make them ahead of time?<\/em><\/h3>\n

You could make them without the toppings. Just allow them to completely cool then store in the fridge. Bake again in the oven at 180C\/350F until hot and crispy then continue with the toppings.<\/p>\n

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Serving Loaded Smashed Potatoes<\/strong><\/span><\/h2>\n

When the potatoes are done I recommend letting them sit for a few minutes. You’ll find they actually crisp up a lot more as they cool.<\/p>\n

From there, I go in with the following:<\/p>\n