Sophie Harris attended a potato cooking class hosted by Nanna Tate and Michelin-trained chef Poppy Cooks, learning four essential tips for perfect crispy smashed potatoes.
High Heat is Crucial
The ovens were preheated to around 200°C, a temperature Harris had never used before for potatoes. This high heat creates a crispy exterior while keeping the inside soft and fluffy.
Garlic Oil Adds Flavor
Brushing potatoes with garlic oil before cooking enhances crispiness and adds flavor. Harris made her own by frying two cloves in olive oil until infused.
Flip for Even Browning
Flipping potatoes after 20 to 30 minutes ensures even browning. The evenly sized Nanna Tate potatoes cooked perfectly.
Cool Before Crushing
Letting par-boiled potatoes cool before crushing prevents them from breaking apart too much. The crushed potatoes were served on whipped brie with a salad.
