Sophie Harris, Senior Lifestyle Reporter, attended a cooking class hosted by Nanna Tate potatoes and Michelin-trained chef Poppy Cooks, where she learned four professional techniques for making crispy smashed potatoes. The class focused on methodology rather than ingredients, and Harris shared the tips she will never forget.
1. High Heat is Essential
The ovens were preheated to approximately 200°C, a temperature Harris had never used for potatoes before. This high heat is crucial for achieving a crispy outer layer while keeping the inside soft and fluffy. The results were transformative, according to Harris.
2. Garlic Oil Adds Flavor and Crispiness
Chef Poppy Cooks recommended brushing the potatoes with garlic oil before cooking. Harris made her own by frying two cloves in olive oil until infused. The garlic flavor shone through, and the oil helped the potatoes achieve an even crispier finish.
3. Flip Potatoes for Even Browning
After 20 to 30 minutes of cooking, flipping the potatoes ensures they brown evenly on both sides. This small step makes a noticeable improvement. The Nanna Tate potatoes were uniformly sized, which also helped them cook perfectly.
4. Let Potatoes Cool Before Crushing
Harris discovered that crushing potatoes after they have cooled from par-boiling is much easier. Crushing them immediately after draining can cause them to break apart excessively. The finished dish was served on a bed of whipped brie with a salad, and Harris has already been asked to make it again for a family barbecue.
Poppy Cooks, whose real name is Poppy O'Toole, is a Michelin-trained chef and social media phenomenon known for her straightforward recipes and passion for potatoes. Harris left the class with a notebook full of tips, a plate of delicious potatoes, and inspiration to replicate them at home.
