Gordon Ramsay Smashed Potatoes: 5 Tips for Irresistible Crunch
Ever tried making gordon ramsay smashed potatoes and ended up with a mushy mess that would make a potato weep? I’ve been there, my friend. I used to boil my potatoes and then smash them without any real finesse, leaving them soggy and lacking flavor. Ramsay showed me the importance of ‘steam drying’ the potatoes to remove excess moisture before you crush them, transforming the texture from mushy to perfectly crispy. Now, after following his method, my smashed potatoes are delightfully fluffy and boast a golden crust that elevates any meal. Let’s get it right this time!
Why This Technique Wins
Listen up! It’s all about transforming basic spuds into the ultimate gordon ramsay smashed potatoes. The texture? Fluffy inside with a crispy outer layer that makes you want to eat them all. Ramsay doesn’t mess around when it comes to flavor, either. The method of steam drying prevents that dreaded sogginess, ensuring every bite delivers a perfect crunch. This technique isn’t just superior; it’s a delicious homage to the potato’s full potential!
What I Got Wrong, And Fixed
Oh boy, let me take you through the agony of my early attempts. I’d boil those potatoes into submission, thinking the softer the better. Spoiler alert: I was dead wrong. They turned into a bland pile of goo that even my dog turned his nose up at. Enter Ramsay’s glorious intervention—he taught me to drain and steam-dry the potatoes before smashing them! It was a game changer. Now, my potatoes come out fluffy and crispy, the way they were meant to be!
Tools That Actually Matter
Don’t skimp on tools, mate! You’ll need a large pot for boiling those beauties, a sturdy colander to drain without losing any precious starchy goodness, a baking sheet to spread them out, and a reliable masher or fork to achieve that perfect smash. Each tool plays a vital role in this process, so treat them like the culinary soldiers they are!
The Ingredient Breakdown
Here’s what you need: 2 pounds (900g) of small potatoes, preferably baby Yukon Gold or red potatoes for that perfect creaminess. Don’t skip on 4 tablespoons (60g) of unsalted butter—this is what makes it rich and divine. Season generously with salt and black pepper to taste. And a handful of fresh herbs like chives or parsley will elevate the dish from good to Gordon-worthy. Trust me; use fresh herbs!
How to Make It Like Ramsay
To make gordon ramsay smashed potatoes, start by boiling the potatoes in salted water until tender—about 15 minutes should do it. Once they’re fork-tender, drain them in a colander and let them sit for a minute to steam off excess moisture. Now, spread those beauties on a baking sheet and it’s time for some smashing! Gently smash each potato down to about half an inch thick, so they get crispy edges while baking. Melt the butter and drizzle it generously over your smashed potatoes, followed by a liberal sprinkle of salt and pepper. Now, preheat your oven to 425°F (220°C) and get those potatoes in there for about 25-30 minutes until they’re golden and crispy! Finish with a garnish of fresh herbs right before serving. Voilà! You’ve just nailed it.
How to make the perfect smashed potato?
Start with the right potatoes, don’t skip the steam drying, and make sure to bake them until their edges are crispy!
Busy Weeknight Adjustments
Got a busy schedule? Use a microwave to give those potatoes a head start before smashing! Just make sure to drain any excess moisture afterward. You can also skip the baking step if you’re desperate—just smash ’em right after boiling and serve, but trust me, those crispy edges are worth the wait!
Variations That Actually Work
Want to mix things up? Try adding garlic to the butter before drizzling it on the smashed potatoes for an aromatic kick. If you’re feeling adventurous, toss some red pepper flakes in for a spicy twist. And for my vegan friends, olive oil can take the place of butter while still delivering fantastic flavor!
Serving Tips That Impress
Get those potatoes on a beautiful serving dish, and don’t just throw them on the table like an afterthought. Stack them slightly, sprinkle a bit of flaky sea salt on top, and scatter the fresh herbs over them artfully. Pair them with a zingy side salad or a perfectly cooked steak, and watch your friends’ jaws drop!
Real Questions, Real Answers
Q: What does Gordon Ramsay put in his smashed potatoes?
A: He keeps it simple with butter, salt, and sometimes fresh herbs for a burst of flavor.
Q: How do you get crispy smashed potatoes?
A: Drain thoroughly, steam dry, and bake at a high temperature until golden and crispy.
Q: Can you use any type of potato for smashed potatoes?
A: While you can, small waxy varieties like baby Yukon Gold work best for that perfect texture!
What It Tastes Like When You Nail It
Imagine biting into a perfectly smashed potato: the outer layer is crisp, almost like a delicate shell, and inside is a cloud of fluffiness that melts in your mouth. The rich butter and seasoning envelop your taste buds while the fresh herbs provide the final, vibrant touch. It’s pure comfort on a plate—who wouldn’t want that?
Now It’s Your Turn
Alright, you’ve got the tools and the technique—now get in that kitchen and make Ramsay proud! For more bold classics, check out our recipes.
Gordon Ramsay’s Smashed Potatoes
Ingredients
Equipment
Method
- Begin by boiling the potatoes in salted water until tender, about 15 minutes.
- After draining, spread them out on a baking sheet.
- Use a masher or fork to gently smash each potato until it's about half an inch thick.
- Melt the butter and drizzle it over the smashed potatoes, then season generously with salt and pepper.
- Bake in a preheated oven at 425°F (220°C) for about 25-30 minutes until the edges are crispy and golden.
- Garnish with fresh herbs before serving.
