Q1: Why are my potatoes soggy instead of crispy?

The most common culprits are not getting the oil hot enough before adding the potatoes, or not drying the potatoes after boiling them. The preheated oil and the dry, craggy surface of the potatoes are the non-negotiable keys to a crispy, fried result rather than a steamed, soggy one.

Q2: Can I use a different kind of potato?

Yes! If you prefer a fluffier, less creamy interior, a starchy Russet potato will also work beautifully with this method.

Q3: Can I add other flavors to these potatoes?

Of course! This recipe is a wonderful base for all sorts of delicious additions. You could toss about 1 teaspoon of garlic powder, onion powder, or some smoked paprika with the potatoes before you smash them, or add about 1 to 2 tablespoons of fresh, chopped rosemary or thyme. A generous sprinkle of grated Parmesan cheese added during the last 15 minutes of baking is also fantastic!

Q4: Do I really need to use that much oil?

Yes! The large amount of hot oil is the key to the "pan-frying in the oven" technique. The potatoes will not absorb all of it, but it is necessary to create that beautiful, all-over, crispy crust.

Q5: Can I make these in a smaller batch?

Yes, you can easily halve this recipe and bake it on a smaller, 9x13-inch sheet pan.

Crispy Sheet-Pan Smashed Potatoes (A Holiday Showstopper!)

A unique and delicious recipe for ‘Sheet Pan Crispy Mashed Potatoes,’ a perfect side dish for a holiday feast. This dish creates a texture that is a hybrid of creamy mashed potatoes and crispy roasted potatoes. The process involves boiling Yukon Gold potatoes until very tender, roughing up their surfaces, and then mashing them onto a preheated, oiled sheet pan. The potatoes are dotted with butter and then baked for a long time, being tossed once, until they are deeply golden brown with an irresistibly crispy crust.

Author: Evelyn

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.
Add the potatoes to a large pot, cover with cold water, and heavily salt the water. Bring to a boil and cook for about 10 minutes, until the potatoes can be easily smashed with a spoon.
While the potatoes are boiling, pour the vegetable oil onto a large sheet pan and place it in the preheating oven for 10 minutes to get the oil very hot.
Drain the cooked potatoes in a colander, then shake the colander vigorously to rough up the surfaces of the potatoes. Let them dry for about 10 minutes.
Carefully remove the hot sheet pan from the oven. Transfer the potatoes to the hot oil. Gently mash the potatoes with the back of a spoon, spreading them across the pan.
Season with 1 tablespoon of salt and a few grinds of pepper. Scatter the pieces of butter over the top of the potatoes.
Bake for about 45 minutes, until the bottoms of the potatoes are turning golden brown.
Toss the potatoes and continue to bake for another 50 to 55 minutes, until the potatoes are crispy and golden brown all over.
Let them cool slightly for about 10 minutes, then season with more salt and pepper and sprinkle with fresh chives before serving.

Notes

This is a showstopper side dish, perfect for a large gathering or a holiday like Thanksgiving or Christmas.
The key technique for achieving the crispy texture is to rough up the boiled potatoes and then mash them onto a preheated, oiled sheet pan.
The total baking time is quite long (close to two hours), which is necessary to achieve the desired level of crispiness.
This recipe is a great alternative to traditional mashed or roasted potatoes.

Find it online: https://cookupjoy.com/crispy-sheet-pan-smashed-potatoes/