Love that energy! When potatoes are so good they rival pizza, you know you’ve hit on something special. That claim usually points to potatoes that are maximally crispy on the outside, fluffy on the inside, and packed with umami and savory flavors.
Here’s a blueprint for achieving that “better than pizza” potato experience, often found in dishes like Crispy Smashed Potatoes or Ultimate Roasted Potatoes.
The “Better Than Pizza” Potato Principle:
Contrast is Everything: You need an irresistible combo of textures—craggy, shatteringly crisp edges with a cloud-like, soft interior.
Umami Bomb: Potatoes need a flavor boost. Think fats, salts, cheeses, and herbs that cling to every nook.
The Dip (Optional but Crucial): A killer dipping sauce can send them over the top, much like pizza sauce does.
Recipe: Crispy, Cheesy Smashed Potatoes (The Pizza Challenger)
Why it works: They’re versatile finger food with infinite topping options, just like pizza.
Ingredients:
· 1.5 lbs (700g) small yellow or red potatoes (1.5-2 inch diameter)
· Salt
· 3 tbsp olive oil or duck fat (for supreme crispiness)
· The “Pizza” Toppings: Grated Parmesan cheese, garlic powder, dried oregano, red pepper flakes, black pepper.
· For Serving: Fresh rosemary or thyme, flaky sea salt, and maybe a side of spicy marinara, garlic aioli, or cool ranch for dipping.
Method:
Boil & Season: Cover potatoes with cold, well-salted water in a pot. Bring to a boil and cook until just fork-tender (15-20 mins). Drain well.
Smash: On a baking sheet, gently smash each potato with the bottom of a cup or a masher until flattened but still in one piece. Drizzle generously with oil/fat, getting it into the cracks.
Crisp & Cheese: Roast in a 425°F (220°C) oven for 25-30 mins until deeply golden and crispy. Sprinkle generously with Parmesan, garlic powder, oregano, and pepper flakes. Roast another 5 mins until cheese is melty and fragrant.
Finish & Serve: Hit them with fresh herbs and flaky salt. Serve immediately with dipping sauces.
Why These Might Feel Better Than Pizza:
· Textural Nirvana: The crisp-to-fluff ratio is unbeatable.
· Flavor Customization: Go “Pepperoni” with paprika and pepperoni bits, “Supreme” with onions, peppers, and olives, or “White Pizza” with garlic, ricotta, and mozzarella.
· No Dough Wait: No yeast, no rise, no shaping. Faster gratification.
· Comfort Food Amplified: They deliver deep, savory satisfaction in every bite.
The Verdict: While the debate of “potatoes vs. pizza” is a matter of personal taste (and craving), achieving potato greatness is absolutely within reach. When done right, they command your full attention and can easily become the star of the table, making you forget about other foods entirely—even pizza.
Go forth and crispify! What’s your favorite way to make “better than pizza” potatoes? Smashed, roasted, or maybe loaded fries?