Crispy Smashed Potatoes (Print Version)
# Ingredients:
→ Base: Sweet Potatoes
01 -
A light mist of olive oil spray for that irresistibly crispy exterior
02 -
4 medium to large sweet potatoes, aim for wide ones to flatten easily
→ Garlic Butter Mix
03 -
A sprinkle of Parmesan cheese, freshly shredded
04 -
A tablespoon of finely chopped parsley
05 -
Salt and black pepper, measure with your heart
06 -
4 garlic cloves, freshly smashed or minced
07 -
3 tablespoons of butter, melted until fragrant and golden
# Instructions:
01 -
Heat your oven to high broil. Trim off the ends of the sweet potatoes and quarter each into chunky pieces about 1 1/2 inches.
02 -
Boiling (for a sweeter caramelized finish): Cover sweet potato chunks in salted water, boil about 20-25 minutes until barely tender. Roasting: Bake cut-up potatoes for 25-30 minutes until soft. Either way, let them cool off just enough to handle.
03 -
Spray a baking tray lightly with oil. Place your slightly cooled potatoes on it. Squash each piece flat with a fork, pressing gently to avoid breaking them apart.
04 -
Mix melted butter with garlic and parsley. Pour this over the flattened potatoes, sprinkle on salt and pepper, and give them a spritz of olive oil spray.
05 -
Broil until a crispy, golden color appears on top, around 15 minutes. Sprinkle on Parmesan cheese, let it melt briefly under the broiler, and you're good to go!
06 -
Right before serving, add a touch more parsley and salt. The insides will stay soft while the outsides are crunchy.
# Notes:
01 -
Pick sweet potatoes that are wider, giving you more crispable surface area.
02 -
Boiling lets the potatoes develop sweetness before they hit the broiler.
03 -
Prepping ahead? Boil and smash in advance, then broil when you're ready to serve.