The first time I tasted smashed potatoes was in Montreal and they made a poutine, instead of fries. They were to die for. So crispy it was indecent. Suffice to say that the others who had taken fries were jealous of my plate. As a result, I got into the habit of making them regularly at home.
It’s a good time to prepare this dish, because it’s the height of new potato season. You will choose the variety you want between those that come from the islands, or even delicacies or others.
They are first cooked in water, then crushed and finally left to brown in the oven. Leave them long enough for them to crisp up nicely.
They are so good that you could eat them just like that, nothing more. I served them with mozzarella di bufala and a leftover homemade pesto. Believe me, it’s delicious.
Crispy smashed potatoes, mozzarella di bufala and pesto:
1.5 kg new potatoes
1 clove of garlic
250g buffalo mozzarella
pesto (recipe here)
Heat a large pot of salted water.
Wash the potatoes. Do not peel them.
Bake them for about 10 to 15 minutes. The time is to be adapted to the size of the potatoes.
Melt the butter with the crushed garlic clove in a small saucepan.
Drain the potatoes and let them cool for a few minutes.
Preheat the oven to 210°C.
Brush a baking sheet with a little melted butter.
Arrange the cooked potatoes on the baking sheet and mash them. you can use a glass for that. You don’t have to crush them too much. They must keep a thickness of 1 to 2 cm. Try to space them out slightly.
Brush them with the remaining butter.
Drizzle them with a drizzle of olive oil. Season.
Bake for about 30/35 minutes. They should be golden brown and crispy.
Serve with pesto and torn mozzarella on top.
Serve with a rocket salad if desired.
To finish: try to choose potatoes of the same size so that the cooking in the water is homogeneous. This was not the case for the ones I used that day. So, I put the bigger ones in the water 5 minutes before the smaller ones.
You can prepare these potatoes to accompany meat rather than with mozzarella.