"There's a simple prep method that's been blowing up on restaurant menus and social media feeds - smashing. This technique is pretty self-explanatory. It essentially involves flattening various foods to make them thinner (and often crispier!). It's something chefs and home cooks have been doing with burgers for years, but meaty patties aren't the only thing this method is fit for."
"In an interview with The Guardian, food and drink consultant Lisa Harris explained the science behind smashing, stating that the food is "pressed with a potato masher to increase surface area and optimize the Maillard reaction, which gives those delicious crispy bits." This reaction occurs when the proteins and sugars in foods are heated, resulting in browning and the development of new flavors and aromas."
Smashing flattens foods to increase surface area, promoting thinner, often crispier textures. The technique enhances the Maillard reaction by exposing more protein and sugar surfaces to heat, creating browned, flavorful crusts. Smashing also improves absorption of marinades and dressings and produces a rustic presentation. The method applies to a wide range of ingredients, including vegetables, legumes, fruits, and traditionally burgers. For potatoes, leaving skins on and using smaller tubers yields a crisper finish; boiling until fork-tender, then tossing with oil and seasonings precedes smashing for optimal texture.
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