"In her recipe for crispy-edged smashed potatoes, Tasting Table recipe developer Miriam Hahn specifies that the ideal potato for this appetizer is a medium to small Yukon gold potato. Yukon golds are a waxy type of potato, with thin skin and a less starchy pulp. Hahn opts for Yukon golds "because of the creaminess factor" she says. Waxy potatoes are the best type of potatoes for roasting, which is, in part, what Hahn's recipe entails."
"Of course, Yukon gold potatoes come in many sizes, some as large as russets. Medium or small Yukon gold potatoes are the perfect size for smashing. You can easily achieve this with a standard drinking glass or mason jar. Plus, they get flat enough to transform into crunchy coins with a tender and creamy interior that will hold their shape when you dip them into accompanying sauces."
"Apart from potato size, there are many tips to get the most successful smashed potatoes, starting with the parboil. You should start the parboil by placing potatoes in cold salted water so that they cook evenly. Once they're fork tender, ensure that the potatoes are as dry as possible before smashing them to give them the best chances of absorbing the oil and crisping up beautifully in the oven."
The ideal potato for crispy-edged smashed potatoes is a medium to small Yukon Gold. Yukon Golds are waxy, with thin skin and a less starchy, creamy pulp that helps them hold shape during parboiling and roasting. Medium or small sizes flatten easily with a drinking glass or mason jar and become crunchy coins with a tender interior. Medium-to-small Yukon Golds can be found in 3-pound bags, and Yukon gems are a similar substitute. For best results, start parboiling in cold salted water until fork tender, dry the potatoes thoroughly (ideally in the fridge), then oil and roast to crisp the edges.
Read at Tasting Table
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