Crystal Potatoes

Welcome to the ultimate guide to Annabel Crabb’s legendary Glass Potatoes – a recipe that has captivated food enthusiasts with its promise of unparalleled crispiness and irresistible flavor. These aren’t just any roasted potatoes; they are a culinary revelation, featuring an intensely crunchy exterior, a divinely soft and fluffy interior, and a truly distinctive translucent “glass-like” bottom that shatters with a satisfying crack, much like toffee. If you’ve been searching for the best crispy smashed potatoes to elevate your meals, your quest ends here.

Australian journalist and acclaimed cookbook author Annabel Crabb introduced her now-famous Glass Potatoes during the peak of “smashed potatoes” popularity a few years ago. While the core concept shares similarities with traditional smashed potato recipes, Crabb’s method takes it a step further. The secret lies in a longer, more deliberate cooking process using a generous amount of high-quality olive oil. This extended roasting time, coupled with the proper technique, is what transforms ordinary potatoes into these extraordinary gems, developing that coveted glass-like base that delivers an unforgettable crunch with every bite. The result is a side dish that not only tastes incredible but also boasts a captivating visual appeal.

These Glass Potatoes are, without a doubt, a special occasion dish. They demand a little more time and attention than your average potato preparation, making them perfect for those moments when you want to truly impress. Imagine them gracing your holiday feast table, accompanying a succulent Sunday roast, or serving as the show-stopping side for an elegant dinner party. While the preparation is straightforward and doesn’t require advanced culinary skills, the journey from raw potato to golden perfection is one that rewards patience and promises a truly spectacular outcome.

When embarking on this recipe, don’t shy away from the quantities of olive oil and salt specified. They are not merely suggestions but crucial components in achieving the mouthwatering texture and depth of flavor that defines these potatoes. Trust the process, and trust in the abundance of these essential ingredients. The end result is a culinary triumph that will have your guests not just praising your cooking, but practically begging for the recipe. Prepare for compliments and requests for repeat performances – these Glass Potatoes are truly worth every minute of effort.

Unlocking Flavor: The Simple Ingredients for Glass Potatoes

One of the beauties of Annabel Crabb’s Glass Potatoes is that such an extraordinary dish can be created with just a handful of very basic, high-quality ingredients. The magic truly lies in the method and the quality you choose. The full, precise measurements are conveniently detailed in the printable recipe card at the bottom of this article, but let’s dive into the core components:

• Potatoes: The Foundation of Flavor and Texture
  Annabel Crabb originally recommended Kestrel potatoes for this recipe, a variety prized for its excellent roasting qualities. However, don’t feel limited if Kestrel potatoes aren’t readily available in your region. The key is to select a good, all-purpose or starchy roasting potato. These types typically have a lower moisture content, which is crucial for achieving that fluffy interior and crisp exterior. In Australia, sebago potatoes work wonderfully. If you’re in North America, Yukon Gold, Russet, or Maris Piper are fantastic choices, known for their ability to crisp up beautifully while remaining tender inside. For those unsure about the best roasting potato varieties in your local supermarket, a quick online search for “best roasting potatoes [your country/region]” will provide excellent suggestions. Avoid waxy potatoes, as their high moisture content can lead to a less crispy result. Look for firm, unblemished potatoes of roughly similar size to ensure even cooking.
• Olive Oil: The Golden Elixir for Crispiness
  There’s no substitute for olive oil in this recipe, and opting for a good quality extra virgin olive oil will make a noticeable difference in the final flavor profile. Since there are only a few ingredients, each one truly has a chance to shine. Olive oil is not just a cooking medium here; it’s a critical component that contributes to the potatoes’ rich flavor, their deep golden color, and, most importantly, the signature translucent, crunchy bottom. The quantity might seem generous, but it’s essential for achieving that characteristic “glass” effect and preventing the potatoes from steaming rather than roasting to perfection. Its fruity, peppery notes will subtly infuse the potatoes, enhancing their natural sweetness.
• Salt: The Essential Seasoning for Taste and Crunch
  You’ll need two types of salt for these glass potatoes, each playing a distinct role. Firstly, use cooking salt or fine sea salt for boiling the potatoes initially. This pre-seasoning ensures that the potatoes are flavored from the inside out, creating a more cohesive taste. Secondly, and perhaps most importantly, you’ll need salt flakes (such as Maldon sea salt flakes) for sprinkling generously over the potatoes before roasting. These flakes provide a textural contrast and burst of salty flavor that enhances the potatoes’ crispiness and richness. If you don’t have salt flakes on hand, a good quality coarse sea salt can be used as a substitute, although the flakes offer a superior crunch. Do not skimp on the salt; it’s vital for balancing the richness of the oil and bringing out the best in the potatoes.

Crafting Culinary Magic: Step-by-Step Glass Potato Instructions

Creating these exquisite Glass Potatoes is a process that unfolds in distinct, crucial stages, each contributing to their unique texture and flavor. Follow these steps diligently, and you’ll be rewarded with a side dish that’s nothing short of spectacular.

1. The Initial Boil for Fluffy Perfection: Begin by placing your whole, washed potatoes into a large pot. Ensure they are covered with plenty of cold water, then add a generous tablespoon of cooking salt. This step is vital for pre-seasoning the potatoes from within and creating that wonderfully fluffy interior. Place the pot over high heat and bring the water to a rolling boil. Once boiling, partially cover the pot with a lid and continue to cook the potatoes for approximately 30 minutes. You’ll know they’re ready when they offer absolutely no resistance when pierced deeply with a knife or skewer – they should be tender all the way through, almost to the point of falling apart. Don’t be alarmed if the skins have split a little; this is a sign of perfectly cooked potatoes and will actually aid in achieving crispiness later.



2. Draining and Preparation: Once the potatoes are perfectly tender, carefully drain them in a colander. Allow them to sit for a few minutes to release any excess steam; this is important for preventing sogginess and promoting crispiness. While the potatoes are steaming dry, preheat your oven. Set it to a hot 220°C (430°F) or 200°C (390°F) for fan-forced ovens.



3. The Gentle Smash: Carefully transfer the drained, hot potatoes into a sturdy roasting pan. Ensure they are spaced out in a single layer, as overcrowding will lead to steaming instead of roasting. Using the back of a large, flat spoon, a potato masher, or even the bottom of a glass, gently but firmly press down on the top of each potato. Your goal is to crush it slightly, creating a substantial dent and increasing the surface area, but without completely flattening it or breaking it into pieces. A good smash creates nooks and crannies where the oil can gather and crisp up. If a potato splits, don’t worry! Simply push it back together gently.
4. The Golden Shower of Oil and Salt: Now for the indulgence! Generously pour the olive oil evenly over all the smashed potatoes in the roasting pan. Ensure each potato gets a good coating; don’t be shy. Follow this with a liberal sprinkling of salt flakes over the top of every potato. The combination of oil and salt is what will create that incredibly crispy, flavorful crust and the signature “glass” bottom.



5. The Uninterrupted Roast: Place the roasting pan into your preheated oven. Roast at the initial high temperature of 220°C (430°F) for precisely 10 minutes. This initial burst of heat helps to kickstart the crisping process. After 10 minutes, *without opening the oven door*, reduce the oven temperature to 200°C (390°F), or 180°C (350°F) for fan-forced. Now, and this is crucial, let the potatoes cook undisturbed for a full hour. It will be incredibly tempting to peek, prod, or even turn them, but resist the urge! Interfering with them will release precious heat and moisture, preventing that coveted glass-like crust from forming. The magic happens during this uninterrupted roasting period.



6. Serve and Savor: The potatoes are ready when they have achieved a deep, rich golden color, are wonderfully crispy on top, and, most importantly, have developed that translucent, glass-like bottom that truly cracks when tapped. Carefully remove them from the oven. For an extra flourish and burst of flavor, you can sprinkle them with a few more salt flakes just before serving, if you’re so inclined. Serve immediately and prepare for rave reviews!

Expert Tips for Perfect Glass Potatoes Every Time

• Choose the Right Potato Variety: As mentioned in the ingredients section, the type of potato you select makes a significant difference. Prioritize good roasting potatoes such as Sebago (Australia), Yukon Gold or Russet (North America), or Maris Piper and King Edward (UK). These varieties have the ideal starch content to become fluffy on the inside and crispy on the outside. If you’re unsure, consult your local grocer or search online for “best roasting potatoes” specific to your region.
• Don’t Skimp on the Boil: Ensure your potatoes are thoroughly cooked through during the boiling stage. They should be soft enough that a knife glides through without resistance. This guarantees a wonderfully fluffy interior, which contrasts beautifully with the crispy exterior.
• Ensure Proper Drainage: After boiling, drain the potatoes well and allow them to air dry for a few minutes in the colander. Excess moisture is the enemy of crispiness, as it causes steaming rather than roasting. You can even gently pat them dry with a clean tea towel for extra assurance.
• The Roasting Pan Matters: Use a sturdy metal roasting pan with raised sides. Avoid ceramic or glass dishes if possible, as metal pans conduct heat more efficiently, leading to a crispier base. A dark metal pan can often produce a better crust. Ensure the potatoes are in a single layer and not overcrowded. An overcrowded pan traps steam, preventing proper browning and crisping. If necessary, use two pans.
• Resist the Urge to Peek or Turn: This is perhaps the most crucial tip! Once the potatoes are in the oven for their long roast (the hour-long segment), leave them completely undisturbed. Opening the oven door lets out heat, and turning the potatoes disrupts the formation of that incredible glassy crust. Trust the process and let them work their magic.
• Season Generously: Don’t be shy with the salt, especially the salt flakes. The initial salt in the boiling water seasons the interior, while the salt flakes sprinkled before roasting enhance the exterior crispness and flavor. If you don’t have salt flakes, coarse sea salt is a good alternative, though the flakes offer a superior textural pop.
• High-Quality Olive Oil is Key: Invest in a good extra virgin olive oil. It’s not just for coating; it’s a flavor enhancer and a critical component in achieving the desired “glass” texture. Its robust flavor will permeate the potatoes beautifully.
• Serve Immediately: For the absolute best experience, serve Glass Potatoes straight from the oven. Their crispiness is at its peak when hot. While they are still delicious reheated, that initial, perfect crunch is fleeting.

Perfect Pairings: What to Serve with Glass Potatoes

Annabel Crabb’s Glass Potatoes are so exceptionally flavorful and texturally exciting that they can easily take center stage as a side dish. Their rich, savory notes and satisfying crunch make them incredibly versatile. While delicious on their own, they truly shine when paired with complementing main courses. Here are some fantastic suggestions:

• Classic Roast Chicken with Lemon and Rosemary: The succulent, aromatic flavors of a perfectly roasted chicken provide an ideal counterpoint to the crispy potatoes. The lemon and rosemary notes in the chicken will beautifully complement the savory richness of the potatoes.
• Effortless Air Fryer Whole Chicken: For a quicker yet equally delicious main, an air fryer whole chicken offers tender meat and crispy skin, creating a harmony of textures when served alongside these potatoes.
• Vibrant Roast Pumpkin and Feta Salad: If you’re looking for a vegetarian option or a lighter contrast, the sweetness of roasted pumpkin and the tang of feta in a fresh salad will cut through the richness of the potatoes beautifully, offering a balanced and satisfying meal.
• Crunchy Cabbage and Noodle Salad: For an unexpected but delightful pairing, a fresh, crunchy salad with Asian-inspired flavors can provide a refreshing counterpoint to the hearty potatoes, adding an element of zest and crispness.

Beyond these specific suggestions, Glass Potatoes are a magnificent accompaniment to virtually any roasted meat, grilled fish, or even a hearty vegetarian main like a mushroom Wellington. Their elevated nature makes them suitable for Sunday lunches, holiday feasts, or simply whenever you crave an extraordinary potato dish.

If you’ve tried this incredible recipe, I’d absolutely love to hear how you enjoyed it! Please take a moment to pop a comment and a star rating below – your feedback means the world. You can also follow me on FACEBOOK, INSTAGRAM, and PINTEREST to stay up-to-date with more delicious and inspiring recipes!

Glass Potatoes

Yield:
6-8 servings

Experience Annabel Crabb’s renowned Glass Potatoes: irresistibly crunchy on the outside, perfectly fluffy within, and featuring a signature translucent, “glass-like” bottom that crackles like toffee. These are the ultimate crispy smashed potatoes you’ll ever make!

4.5 out of 5 stars from 28 reviews

Ingredients

• 1.2 kg / 2.6 lbs Potatoes, washed (e.g., Yukon Gold, Russet, Sebago)
• 1 tablespoon Cooking Salt (for boiling)
• 1 cup Extra Virgin Olive Oil
• 1 tablespoon Salt Flakes (e.g., Maldon, for finishing)

Instructions

1. Place whole washed potatoes in a large pot, cover with water, and add 1 tablespoon of cooking salt. Place over high heat and bring to a boil. Partially cover with a lid and cook for 30 minutes, or until the potatoes offer no resistance when a knife is inserted into the center. The skins will have split a little, which is perfectly normal. Drain the potatoes thoroughly and tip them into a sturdy roasting pan, ensuring they are in a single layer.
2. Meanwhile, preheat your oven to 220°C / 430°F (or 200°C / 390°F for fan-forced ovens).
3. With the back of a large spoon or a potato masher, gently press down on the top of each hot potato to crush it slightly. Aim for a significant dent to increase surface area, but don’t flatten them completely. If any potatoes split, simply push them back together. Pour the measured olive oil generously over all the crushed potatoes, then sprinkle the salt flakes evenly on top.
4. Place the roasting pan in the preheated oven and roast for 10 minutes at the initial high temperature. Then, *without opening the oven door*, reduce the oven temperature to 200°C / 390°F (or 180°C / 350°F for fan-forced) and allow the potatoes to cook for a full hour uninterrupted. Resist the temptation to check or turn them, as this is crucial for developing the signature glass-like crust.
5. The potatoes are ready when they are deeply golden brown, incredibly crispy, and boast that unique translucent, crackly bottom. Serve immediately, adding a final sprinkle of salt flakes if desired, and enjoy!

Notes

• Recipe Adaptation: This recipe is inspired by Annabel Crabb’s original Glass Potatoes. Small tweaks have been made, such as using more readily available potato varieties (e.g., not strictly Kestrel) and salting the boiling water for enhanced flavor.
• Potato Selection: Good roasting potatoes are paramount. Options include Sebago (Australia), Yukon Gold/Russet (North America), or Maris Piper/King Edward (UK). Avoid waxy varieties.
• Roasting Pan: Use a metal roasting pan with raised sides for optimal heat conduction and crisping. Avoid ceramic or glass dishes as they can inhibit browning.
• Salt Alternatives: If sea salt flakes are unavailable, a good quality coarse sea salt can be used as a substitute, though the flakes provide superior crunch.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 376
Total Fat: 27g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 23g
Cholesterol: 0mg
Sodium: 1759mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 2g
Protein: 4g