Sophie Harris, Senior Lifestyle Reporter for What's On, attended a potato cooking class led by Michelin-trained chef Poppy O'Toole, known online as Poppy Cooks. The session, hosted by the popular potato brand Nanna Tate, focused on achieving the perfect crispy smashed potato. Harris learned four key techniques that she says will change the way she cooks potatoes forever.
1. Start with High Heat
One of the most valuable lessons was the importance of a preheated oven. The ovens were set to approximately 200°C, a temperature Harris had never used for potatoes before. This high heat is crucial for achieving a gorgeously crisp outer layer while keeping the interior soft and fluffy.
2. Use Garlic Oil
Another tip was to coat the potatoes with garlic oil before cooking. Harris made her own by frying two cloves in olive oil until infused. The garlic flavor came through without overwhelming the dish, and the oil helped the potatoes crisp up further.
3. Flip the Potatoes
Turning the potatoes after 20 to 30 minutes of cooking ensures even browning on all sides. Harris noted that the uniformly sized Nanna Tate potatoes helped everything cook perfectly, making this minor step yield a noticeable improvement.
4. Let Them Cool Before Crushing
Harris discovered that crushing the potatoes after they had cooled from par-boiling was much easier. Attempting to crush them straight from the pan can cause them to fall apart excessively. The cooled potatoes held together better, resulting in a more controlled smash.
The Final Dish
The smashed potatoes were served atop whipped brie and finished with a salad. Harris reported that the combination worked wonderfully, and she has already been asked to recreate the dish for a family barbecue. She left the class with a notebook full of tips, a plate of tasty potatoes, and ample inspiration to cook at home.
