Q1: What is the best type of potato to use for this recipe?

For this specific "smashed" potato technique, a medium-starch, waxy potato like a Yukon Gold is the ideal choice. They have a naturally buttery flavor and a creamy texture, but more importantly, they are sturdy enough to hold their shape after being boiled and smashed. A very starchy potato like a Russet would also be delicious, but it will be much more delicate and may fall apart more easily when you smash it.

Q2: Why do you have to shake the potatoes in the colander?

This is the most important secret to getting an incredibly crispy exterior! Shaking the hot, cooked potatoes vigorously in the colander roughs up their starchy outer surfaces, creating millions of tiny, craggy, fuzzy little edges. All of these extra little edges are what catch the hot oil and turn into a super-crispy, crunchy crust in the oven.

Q3: Can I make these in an air fryer instead of the oven?

Yes, an air fryer is a fantastic tool for making these! You may need to work in batches to avoid overcrowding the basket. Follow all the steps of boiling and smashing the potatoes. Then, place the smashed potatoes in a preheated air fryer at 400°F for about 15-20 minutes , flipping halfway, until they are deep golden brown and crispy.

Q4: My potatoes stuck to the pan. What did I do wrong?

There are two keys to preventing sticking. First, make sure you are using a good quality, sturdy, rimmed baking sheet . Second, the step of preheating the oil on the pan is crucial. When the potatoes hit the shimmering hot oil, it instantly starts to sear and fry the outside, which creates a natural non-stick barrier.

Q5: Can I peel the potatoes ahead of time?

Yes. If you want to peel and chop your potatoes a few hours (or up to a day) in advance, you can. The key is to keep them completely submerged in cold water in the refrigerator. This will prevent them from oxidizing and turning brown or gray. Just be sure to drain them very well before you boil them.

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.

Author: Grace
Prep Time: 25 minutes (includes drying time)
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 10-12 servings 1x
Category: Side Dish
Method: Boiling, Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

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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.

Nutrition

Serving Size: 1/10 of recipe
Calories: 280-340
Sugar: 2-3 g
Sodium: 300-450 mg
Fat: 15-20 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 30-35 g
Fiber: 3-5 g
Protein: 4-6 g
Cholesterol: 20-30 mg

Find it online: https://www.eatswithsoul.com/sheet-pan-crispy-mashed-potatoes/