I've made this several times (even prior to Chef John posting it). This is one of my "go-to" recipes.
Here are the two simple KEYS to this recipe turning out well:
1) DO NOT overcook your potatoes; they should be cooked until just tender, yet they should still be slightly firm. If you overcook them, they'll fall apart. You aren't making mashed potatoes! 2) DO NOT press down (or "pound") on the potatoes too heavily. If the recipe doesn't turn out as expected, your technique was wrong. Try, try again!
My husband found this recipe on YouTube and made enough yummy noises that I decided to give it a try. I substituted a pinch of dried herbs for the fresh and cut back a bit of the salt. They were easy enough to make any time and we will definitely add these to our regular meal rotation!
Turned out awesome. Followed directions and they were crispy and very flavorful.
Not sure I'd make this again. Despite following the directions, every potato fell apart when pounded and transferred to the baking sheet. They did taste good, however, even though they looked less than appetizing.
This is my new favorite way to eat potatoes! It is a perfect side dish to almost any meal! Tender creamy potatoes, a crispy garlicky buttery outside. They even taste great reheated the next day. I highly suggest making these. To ease things up- after I butter my silicon mat, I season it with salt and pepper- and smash my potatoes one by one on the sheet pan until it’s filly covered. Less chance of breaking potatoes.
Smashing the potatoes was so much fun that it's easy to get all the kids to help and keep distracted. I recommend adding sage to the butter if you have any. It was a hit for thanksgiving dinner.
These turned out wonderfully. Made them for our wedding anniversary to go with reverse-seared steaks. Tasty. Since you start the potatoes the day before it does require some advance planning, but well worth it. Instead of seasoning the oil used to brush the potatoes, I added the garlic and herbs to the water for boiling the potatoes (this probably gave them a more subtle flavor). Then just oiled the cooking pan and brushed the smashed potatoes using avocado oil. When I smashed them some chunks of potato separated so I just smished them back on. Will definitely do this one again!
They didn t come out as good as Chef John s did but boy did they taste amazing. I think I need to smash them thinner next time.