The Ultimate Sheet Pan Crispy Mashed Potatoes
A unique method for creating exceptionally crispy potatoes on a sheet pan. This recipe involves boiling Yukon gold potatoes until they are very tender, then shaking them in a colander to create a rough, craggy exterior. The potatoes are then tossed in hot oil, smashed flat on the baking sheet, and roasted at a high temperature until golden brown and very crispy. The finished potatoes are topped with melted butter and fresh chives.
- Prep Time: 25 minutes (includes drying time)
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10-12 servings
- Category: Side Dish
- Method: Boiling, Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 pounds Yukon gold potatoes, peeled and cut into 1 1/2- to 2-inch pieces
- Kosher salt and freshly ground black pepper
- 1/3 cup vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 1/4 cup chopped fresh chives
Instructions
- Preheat the oven to 425°F. Fit a wire rack in a separate sheet pan for later, if desired for draining.
- Place the potatoes in a large pot and cover with cold, heavily salted water by at least 1 inch. Bring to a boil and cook for about 10 minutes, or until the potatoes are very tender and can be easily smashed.
- Drain the potatoes in a colander. Shake the colander vigorously to rough up the surfaces of the potatoes until they are craggy. Let the potatoes sit and dry in the colander for 10 minutes.
- Meanwhile, pour the vegetable oil onto a separate, large rimmed baking sheet and place it in the hot oven for 10 minutes to heat the oil.
- (Instructions past this point are inferred as they were missing from the article)
- Carefully remove the baking sheet with the hot oil from the oven. Add the dried, roughed-up potatoes to the hot oil and toss gently to coat.
- Use the bottom of a glass or a spatula to smash each potato piece flat, to about 1/2-inch thickness.
- Return the baking sheet to the oven and roast for 20 minutes. Flip the potatoes and roast for another 15-20 minutes, until deeply golden brown and crispy on both sides.
- Remove the potatoes from the oven and top them immediately with the pieces of butter.
- Sprinkle with fresh chives and serve hot.
Notes
- Note: The final steps of the instructions were not provided in the original article and have been inferred based on the recipe’s title and common techniques for this type of dish.
- Preheating the oil on the baking sheet is a crucial step for achieving an extra-crispy exterior.
- Shaking the boiled potatoes in a colander to rough up the edges is the key technique for creating lots of surface area that will become crispy when roasted.
Find it online: https://www.eatswithsoul.com/sheet-pan-crispy-mashed-potatoes/