Glass Potatoes

This is Annabel Crabb's famous Glass Potatoes recipe. They're crunchy on the outside, soft and fluffy on the inside and have a signature translucent "glass-like" bottom that cracks like toffee. The best crispy smashed potatoes you'll try!

A few years ago during the height of "smashed potatoes" popularity, Australian journalist / cookbook writer Annabel Crabb introduced us to her famous Glass Potatoes. The cooking method is quite similar to that of typical smashed potatoes, although the potatoes are cooked for longer in plenty of oil to achieve their signature translucent "glass-like" bottom that cracks like toffee.

These are special occasion potatoes. They aren't difficult to prepare but they do take a little time and are best saved for a Sunday roast, a holiday feast or when entertaining.

Don't be scared of using oil and salt for this recipe. Both are required in abundance to achieve the mouthwatering end result. Trust me though - it's oh so worth it. People will be begging you for the recipe!

INGREDIENTS

You only need 4 very basic ingredients to make these glass potatoes. Full measurements are listed in the printable recipe card at the bottom of this post...

• Potatoes - Annabel Crabb suggests using Kestrel potatoes but honestly I've made this with quite a few different types with success. What you want to make sure is that you're using a good roasting potato. I used sebago here in Australia but yukon gold would be great if in America. If you're unsure what good roasting potatoes are in your country, just google "best roasting potatoes" and it will give you suggestions to look for in the supermarket.
• Olive Oil - No substitutes for olive oil here, and a good olive oil is best. There's only 3 ingredients here so it's worth having the best for flavour to shine!
• Salt - both cooking salt for boiling the potatoes first and salt flakes for sprinkling on top of the potatoes before roasting. If you don't have salt flakes you can get away with just using sea salt.

INSTRUCTIONS

Place whole potatoes in a large pot, cover with water and add 1 tablespoon of salt. Place over high heat and bring to 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 centre. The skins will have split a little - this is no cause for concern.

Drain the potatoes and tip into a roasting pan.

Meanwhile, preheat your oven to 220C / 430F (200C / 390F fan-forced).

With a large spoon, press down on the top of each potato to crush it slightly. You want a big dent in the top of your potatoes. If the potatoes split, don't worry! Just push it back together. Pour the oil over the potatoes, and sprinkle salt flakes on top.

Place roasting pan in the oven and roast for 10 minutes, then turn the oven down to 200C / 390F (180C / 350F fan-forced) and let the potatoes cook for an hour uninterrupted. You'll be tempted, but don't interfere with them in any way!

The potatoes are ready when they're deeply golden and crispy. Serve with some more salt flakes on top, if so inclined.

TOP TIPS

• Use good roasting potatoes. I used sebago here in Australia but yukon gold would be great if in America. If you're unsure what good roasting potatoes are in your country, just google "best roasting potatoes" and it will give you suggestions to look for in the supermarket.
• Use whatever roasting pan with raised sides you have as long as it isn't ceramic.
• If you don't have sea salt flakes you can sub for regular sea salt.

WHAT TO SERVE THESE POTATOES WITH

• Roast Chicken with Lemon and Rosemary
• Air Fryer Whole Chicken
• Roast Pumpkin and Feta Salad
• Cabbage and Crunchy Noodle Salad

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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