{"slug":"ultra-crispy-smashed-potatoes","title":"Ultra-Crispy Smashed Potatoes","region":"Contemporary British technique","cuisine":"British","course":"Small plate","protein":"Vegetarian","dietary":["vegetarian","gluten-free","nut-free"],"allergens":["milk/dairy"],"tags":["fine-dining technique","vegetarian","gluten-free","oven","share plate"],"culture":{"code":"GB","regionLabel":"Contemporary British technique","tasteProfile":"Brittle roasted starch, fluffy potato, garlic and rosemary, cool cultured dairy, lemon, and fresh chive.","culturalCue":"The parboil-dry-rough-roast sequence is grounded in modern British roast-potato practice. Sour cream is a contemporary restaurant-style accompaniment, not a secret or award claim.","dataCue":"Strong candidate for oven timing, potato-variety substitution, dietary filtering, and transparent estimated nutrition."},"promise":"Build a brittle, craggy golden shell around a genuinely fluffy centre without needing a deep fryer.","difficulty":"Intermediate","prep":"20 min","cook":"1 hr 15 min","total":"1 hr 35 min","servings":"4 servings","nutrition":{"status":"calculated-estimate","basis":"per-serving","servingLabel":"1 of 4 servings: 300 g raw-weight potato allocation plus one-quarter of the cultured cream; no additional main or side included","energyKj":2010,"energyKcal":480,"proteinG":7.9,"carbohydrateG":55,"sugarsG":5,"fibreG":6.8,"totalFatG":25.1,"saturatedFatG":7.1,"sodiumMg":650,"confidence":"medium","methodology":"Calculated from the authored edible ingredient weights using representative AFCD Release 3 and USDA FoodData Central profiles, then divided by the recipe yield. Energy follows the FSANZ ingredient-contribution method. Optional serving accompaniments are excluded. The calculation uses representative floury potato and full-fat sour-cream profiles, assumes 85% of the infused oil remains on the tray and potatoes, and estimates that 2 g of the 20 g salt in discarded parboiling water plus all sauce and flaky salt are eaten.","caveat":"Calculated estimate only, not a laboratory result or personalised dietary advice. Actual values vary with brands, produce, meat trim, substitutions, final serving size, and how much cooking or rendered oil is left in the pan or skimmed. Check packaged labels for allergens and sodium; consult an accredited practising dietitian or clinician for medical dietary needs. Oil left on the tray, potato variety, sauce portion, and salt absorbed from the discarded cooking water are the largest uncertainties.","sourceUrls":["https://www.foodstandards.gov.au/science-data/food-nutrient-databases/afcd/data-files","https://www.foodstandards.gov.au/business/labelling/nutrition-panel-calculator/calculations-in-the-npc","https://fdc.nal.usda.gov/Foundation_Foods_Documentation/"],"calculatedOn":"2026-07-14"},"spice":0,"bumbuBase":"garlic-rosemary infused oil, lemon, chive, cultured sour cream","verification":{"status":"editorial-review","kitchenTested":false,"decisiveVisualsReal":false,"namedTester":null,"testDate":null,"indexableDiagnosticEvidence":false,"missing":["continuous real cook","not-ready/ready/too-far photographs","named tester","independent second test"]},"ingredients":[{"id":"floury-potatoes-crispy-potatoes","name":{"en":"floury potatoes such as Sebago or Russet","id":"kentang bertepung tinggi seperti Sebago, Russet, kentang tes, atau Atlantic"},"role":"high dry matter creates a fluffy centre and enough surface starch for a brittle crust","group":"fresh","amount":"1.2 kg, peeled and cut into 10-12 irregular 5-6 cm chunks","source":{"indonesia":"ask for kentang tes or Atlantic; mature firm Granola is the fallback","australia":"choose Sebago, brushed, Russet, or labelled roasting potatoes"},"swap":"mature Granola, with a longer steam-dry and slightly creamier result","warning":"Avoid green, heavily sprouted, bitter, waxy red, or very small new potatoes."},{"id":"water-crispy-potatoes","name":{"en":"water","id":"air"},"role":"measured alkaline cooking medium","group":"pantry","amount":"2.5 L","source":{"indonesia":"safe drinking water prepared at home","australia":"tap or filtered drinking water prepared at home"}},{"id":"fine-salt-crispy-potatoes","name":{"en":"fine salt, divided","id":"garam halus, dibagi"},"role":"seasons the potato internally and balances the cultured cream","group":"pantry","amount":"22 g: 20 g for water and 2 g for sauce","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"baking-soda-crispy-potatoes","name":{"en":"baking soda or sodium bicarbonate","id":"soda kue atau natrium bikarbonat"},"role":"raises pH just enough to soften the exterior into a crispable coating","group":"pantry","amount":"2 g, about 1/2 level tsp","source":{"indonesia":"baking aisle; confirm soda kue, not baking powder","australia":"supermarket baking aisle"},"warning":"Do not substitute baking powder or increase the amount; excess tastes alkaline and collapses potato."},{"id":"roasting-oil-crispy-potatoes","name":{"en":"neutral high-heat oil","id":"minyak netral tahan panas"},"role":"infuses the crust and conducts dry oven heat","group":"pantry","amount":"80 ml","source":{"indonesia":"supermarket rice-bran, canola, or sunflower oil","australia":"any supermarket rice-bran or canola oil"},"swap":"extra-virgin olive oil for a stronger flavour"},{"id":"garlic-crispy-potatoes","name":{"en":"garlic","id":"bawang putih"},"role":"infuses the oil without burning during the long roast","group":"fresh","amount":"15 g, about 3 cloves, thinly sliced","source":{"indonesia":"pasar or supermarket","australia":"greengrocer or supermarket"}},{"id":"rosemary-crispy-potatoes","name":{"en":"fresh rosemary leaves","id":"daun rosemary segar"},"role":"piney aromatic contrast to potato and cultured cream","group":"garnish","amount":"6 g, about 3 sprigs, finely chopped","source":{"indonesia":"premium supermarket or herb seller","australia":"greengrocer, market, or supermarket herb section"},"swap":"2 g dried rosemary, crushed"},{"id":"sour-cream-crispy-potatoes","name":{"en":"full-fat cultured sour cream","id":"sour cream full-fat"},"role":"ready-to-eat cultured dairy that gives cool lactic richness against the brittle hot potato","group":"chilled","amount":"200 g","source":{"indonesia":"premium supermarket or refrigerated online grocery","australia":"supermarket refrigerated dairy section"},"swap":"crème fraîche or thick full-fat Greek yoghurt","warning":"Contains milk; keep at 5°C or colder."},{"id":"lemon-crispy-potatoes","name":{"en":"small lemon","id":"lemon kecil"},"role":"zest perfumes the sauce and juice cuts richness","group":"fresh","amount":"1, yielding 2 g zest and 15 ml juice","source":{"indonesia":"premium supermarket or produce seller","australia":"greengrocer, market, or supermarket"},"swap":"lime for a sharper profile"},{"id":"chives-crispy-potatoes","name":{"en":"fresh chives","id":"kucai segar"},"role":"fresh allium finish without raw onion heaviness","group":"garnish","amount":"15 g, finely sliced","source":{"indonesia":"premium produce seller or supermarket herb section","australia":"greengrocer, market, or supermarket herb section"},"swap":"very finely sliced scallion greens"},{"id":"black-pepper-crispy-potatoes","name":{"en":"freshly ground black pepper","id":"lada hitam yang baru digiling"},"role":"quiet warmth in the cold sauce","group":"spices","amount":"1 g, about 1/2 tsp","source":{"indonesia":"pasar spice stall or supermarket","australia":"any supermarket"}},{"id":"flaky-salt-crispy-potatoes","name":{"en":"flaky sea salt","id":"garam laut serpih"},"role":"last-second surface seasoning that preserves distinct crystals","group":"garnish","amount":"2 g","source":{"indonesia":"premium supermarket or online pantry retailer","australia":"supermarket or speciality grocer"},"swap":"1 g fine salt"}],"method":[{"title":"Heat the tray and perfume the oil","time":"12 min","detail":"Heat a centre oven rack to 190°C, preferably fan-assisted, with the dry heavy tray inside for at least 25 minutes. Combine oil, garlic, and rosemary in a small saucepan. Warm gently for about 3 minutes until garlic is only pale straw. Strain and keep aromatic oil and crisp solids separately.","cue":"Oil smells clearly of rosemary and garlic, but neither aromatic is brown.","mistake":"Brown garlic tastes bitter; leaving solids through the full roast burns them.","ingredientIds":["roasting-oil-crispy-potatoes","garlic-crispy-potatoes","rosemary-crispy-potatoes"]},{"title":"Alkaline-parboil the potato","time":"16 min","detail":"Bring water to a full boil. Add 20 g of the measured fine salt and reserve 2 g for sauce. Stir in baking soda, then carefully add potato. Return to a controlled simmer for 12-16 minutes, checking from 10 minutes onward.","cue":"A thin knife enters with slight resistance and the exterior looks softened and fissured.","mistake":"Do not wait for chunks to break apart; varieties soften at different rates.","ingredientIds":["floury-potatoes-crispy-potatoes","water-crispy-potatoes","fine-salt-crispy-potatoes","baking-soda-crispy-potatoes"]},{"title":"Steam-dry, rough, and smash","time":"8 min","detail":"Drain thoroughly for 2 minutes. Return potato to the warm empty pot and let steam escape. Add infused oil and make 6-8 decisive folds so starchy paste coats chunks. Press each gently to about 2.5 cm thick. Transfer carefully to the hot tray with at least 2 cm between pieces.","cue":"Potatoes look dry and craggy, with broken edges and a thick starchy coating.","mistake":"Crowding traps steam; smooth wet or paper-thin pieces become soft or dry.","ingredientIds":[]},{"title":"Set the first crust untouched","time":"25 min","detail":"Roast without opening the oven or moving the potatoes. At 25 minutes, test one edge with a thin metal spatula.","cue":"The underside is rigid, light golden, and releases as one crust.","mistake":"Turning early tears away the coating before it dehydrates and sets.","ingredientIds":[]},{"title":"Turn and finish golden","time":"25-30 min","detail":"Flip every piece. Roast 20 minutes, then inspect in 5-minute intervals until crisp and light-to-medium golden. Turn pale pieces once more. Remove and immediately toss with reserved garlic-rosemary solids and flaky salt.","cue":"Edges sound brittle against the tray and a broken piece reveals a fluffy steaming centre.","mistake":"Do not chase very dark colour; food-safety guidance recommends light-golden roast potato.","ingredientIds":["flaky-salt-crispy-potatoes"]},{"title":"Season the cultured cream and serve","time":"5 min","detail":"Mix sour cream with lemon zest, 15 ml juice, chives, black pepper, and reserved 2 g fine salt. Keep cold. Spoon small dollops beside the potatoes, leaving most crust exposed, and serve immediately. Cool and refrigerate leftovers within 2 hours for up to 3 days; reheat once at 190°C until crisp and at least 60°C. Keep sauce separate.","cue":"The cream holds soft peaks and tastes tangy, herbal, and properly seasoned beside dry crust.","mistake":"Blanketing potatoes or plating on a sauce pool softens crust within minutes.","ingredientIds":["sour-cream-crispy-potatoes","lemon-crispy-potatoes","chives-crispy-potatoes","black-pepper-crispy-potatoes"]}],"visuals":{"header":{"src":"/generated/ai/headers/ultra-crispy-smashed-potatoes.jpg","alt":"Ultra-Crispy Smashed Potatoes finished-dish reference","role":"finished-dish reference","evidenceStatus":"prototype-placeholder"},"sequence":[{"shotId":"ultra-crispy-smashed-potatoes-step-1","position":1,"src":"/generated/ai/method-steps/ultra-crispy-smashed-potatoes-1-infuse-oil.jpg","alt":"Ultra-Crispy Smashed Potatoes: Heat the tray and perfume the oil","evidenceStatus":"prototype-placeholder","title":"Heat the tray and perfume the oil","cookDuration":"12 min","action":"Heat a centre oven rack to 190°C, preferably fan-assisted, with the dry heavy tray inside for at least 25 minutes. Combine oil, garlic, and rosemary in a small saucepan. Warm gently for about 3 minutes until garlic is only pale straw. Strain and keep aromatic oil and crisp solids separately.","visualCue":"Oil smells clearly of rosemary and garlic, but neither aromatic is brown.","avoid":"Brown garlic tastes bitter; leaving solids through the full roast burns them.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"ultra-crispy-smashed-potatoes-step-2","position":2,"src":"/generated/ai/method-steps/ultra-crispy-smashed-potatoes-2-parboil.jpg","alt":"Ultra-Crispy Smashed Potatoes: Alkaline-parboil the potato","evidenceStatus":"prototype-placeholder","title":"Alkaline-parboil the potato","cookDuration":"16 min","action":"Bring water to a full boil. Add 20 g of the measured fine salt and reserve 2 g for sauce. Stir in baking soda, then carefully add potato. Return to a controlled simmer for 12-16 minutes, checking from 10 minutes onward.","visualCue":"A thin knife enters with slight resistance and the exterior looks softened and fissured.","avoid":"Do not wait for chunks to break apart; varieties soften at different rates.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"ultra-crispy-smashed-potatoes-step-3","position":3,"src":"/generated/ai/method-steps/ultra-crispy-smashed-potatoes-3-rough-smash.jpg","alt":"Ultra-Crispy Smashed Potatoes: Steam-dry, rough, and smash","evidenceStatus":"prototype-placeholder","title":"Steam-dry, rough, and smash","cookDuration":"8 min","action":"Drain thoroughly for 2 minutes. Return potato to the warm empty pot and let steam escape. Add infused oil and make 6-8 decisive folds so starchy paste coats chunks. Press each gently to about 2.5 cm thick. Transfer carefully to the hot tray with at least 2 cm between pieces.","visualCue":"Potatoes look dry and craggy, with broken edges and a thick starchy coating.","avoid":"Crowding traps steam; smooth wet or paper-thin pieces become soft or dry.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"ultra-crispy-smashed-potatoes-step-4","position":4,"src":"/generated/ai/method-steps/ultra-crispy-smashed-potatoes-4-first-crust.jpg","alt":"Ultra-Crispy Smashed Potatoes: Set the first crust untouched","evidenceStatus":"prototype-placeholder","title":"Set the first crust untouched","cookDuration":"25 min","action":"Roast without opening the oven or moving the potatoes. At 25 minutes, test one edge with a thin metal spatula.","visualCue":"The underside is rigid, light golden, and releases as one crust.","avoid":"Turning early tears away the coating before it dehydrates and sets.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"ultra-crispy-smashed-potatoes-step-5","position":5,"src":"/generated/ai/method-steps/ultra-crispy-smashed-potatoes-5-finish-golden.jpg","alt":"Ultra-Crispy Smashed Potatoes: Turn and finish golden","evidenceStatus":"prototype-placeholder","title":"Turn and finish golden","cookDuration":"25-30 min","action":"Flip every piece. Roast 20 minutes, then inspect in 5-minute intervals until crisp and light-to-medium golden. Turn pale pieces once more. Remove and immediately toss with reserved garlic-rosemary solids and flaky salt.","visualCue":"Edges sound brittle against the tray and a broken piece reveals a fluffy steaming centre.","avoid":"Do not chase very dark colour; food-safety guidance recommends light-golden roast potato.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"ultra-crispy-smashed-potatoes-step-6","position":6,"src":"/generated/ai/method-steps/ultra-crispy-smashed-potatoes-6-serve-cream.jpg","alt":"Ultra-Crispy Smashed Potatoes: Season the cultured cream and serve","evidenceStatus":"prototype-placeholder","title":"Season the cultured cream and serve","cookDuration":"5 min","action":"Mix sour cream with lemon zest, 15 ml juice, chives, black pepper, and reserved 2 g fine salt. Keep cold. Spoon small dollops beside the potatoes, leaving most crust exposed, and serve immediately. Cool and refrigerate leftovers within 2 hours for up to 3 days; reheat once at 190°C until crisp and at least 60°C. Keep sauce separate.","visualCue":"The cream holds soft peaks and tastes tangy, herbal, and properly seasoned beside dry crust.","avoid":"Blanketing potatoes or plating on a sauce pool softens crust within minutes.","suggestedClipSeconds":6,"framing":"finished plate, 45-degree editorial frame"}],"videoBlueprint":{"version":1,"order":"strict","defaultAspectRatios":["9:16","16:9"],"transition":"clean cut on visible state change","narrationSource":"method.action","cueOverlaySource":"method.visualCue","safetyNote":"Generated media must never override measured temperatures, allergen notes, or the written method."}},"sourcing":{"melbourne":["Look for loose Sebago or brushed potatoes at Queen Victoria Market, a CBD greengrocer, Coles, Woolworths, or IGA. Russet or labelled roasting potatoes are also suitable.","Mr Dad Queen Street is a nearby browse lead for garlic, lemon, herbs, and pantry items, but current inventory must be checked rather than assumed.","Full-fat sour cream, baking soda, rice-bran or canola oil, and flaky salt are standard supermarket lines; check the exact dairy allergen label.","Fresh rosemary and chives are usually better from a high-turnover market or greengrocer than a low-turnover herb packet."],"jakarta":["Ask for kentang tes or Atlantic for the driest result. Mature firm Granola is a practical fallback but needs extra drying.","Premium supermarkets are practical leads for sour cream, imported herbs, lemon, and speciality salt; verify stock and cold-chain condition.","Pasar produce stalls suit potato and garlic. Avoid green, sprouted, damaged, or bitter potatoes.","For baking soda, confirm the package says soda kue or natrium bikarbonat, not baking powder."]},"provenance":[{"sourceName":"Serious Eats - The Best Roast Potatoes Ever","sourceUrl":"https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe","sourceType":"recipe-reference","confidence":"high","method":"Cross-checks floury potatoes, mildly alkaline parboiling, steam drying, roughened starch, infused oil with strained aromatics, generous spacing, and a long two-sided roast.","supports":["alkaline parboil","rough starchy exterior","infused-oil roast sequence"],"caveat":"Bumbu Lens uses a thicker smashed format, a lower light-golden colour target, and a cold cultured-cream accompaniment; it is an original synthesis rather than a copied or award-winning formula.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"MICHELIN Guide - Heston Blumenthal's triple-cooked chips","sourceUrl":"https://guide.michelin.com/hk/en/article/people/my-signature-dish-heston-blumenthal-s-triple-cooked-chips","sourceType":"recipe-reference","confidence":"high","method":"Cross-checks the restaurant principle that a soft potato interior is dried before a separate high-heat crisping stage.","supports":["soft-centre dry-before-crisp principle","separate moisture-removal stage","restaurant-technique context"],"caveat":"Triple-cooked chips are not smashed roast potatoes. This source informs a transferable moisture-control principle, not the recipe's shape, oil quantity, or award status.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Food Standards Australia New Zealand - Acrylamide and food","sourceUrl":"https://www.foodstandards.gov.au/consumer/chemicals/acrylamide","sourceType":"food-safety","confidence":"high","method":"Supports a light-to-medium golden endpoint instead of chasing very dark roast colour in starchy food.","supports":["light-golden colour target","avoid excessive browning","starchy-food risk context"],"caveat":"Colour is a practical risk-reduction cue, not a complete measurement of acrylamide or overall nutritional quality.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Food Standards Australia New Zealand - Cooling and reheating food","sourceUrl":"https://www.foodstandards.gov.au/business/food-safety/cooling-and-reheating-food","sourceType":"food-safety","confidence":"high","method":"Applies rapid cooling in a shallow layer and prompt refrigeration to par-cooked or leftover potatoes, with rapid reheating rather than warm holding.","supports":["ahead-of-time cooling","shallow-layer storage","rapid reheating"],"caveat":"Crispness is a quality outcome, not a safety test; sauce and potato should be cooled and stored separately.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Generated reference image · not verified cook evidence","sourceUrl":"/generated/ai/headers/ultra-crispy-smashed-potatoes.jpg","sourceType":"visual-source","status":"internal-review","confidence":"limited","reviewedOn":"2026-07-10","method":"Recorded as a local editorial or generated visual cue asset, not an independent external source.","supports":["finished-dish appearance","image credit boundary"],"caveat":"A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy."},{"sourceName":"Bumbu Lens editorial method audit","sourceUrl":null,"sourceType":"internal-audit","status":"internal-review","confidence":"medium","reviewedOn":"2026-07-10","method":"Reviewed Ultra-Crispy Smashed Potatoes as an ordered cook flow with visual cues, common mistakes, and recovery notes.","supports":["method sequence","visual checkpoints","mistake and recovery notes"],"caveat":"Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities."},{"sourceName":"Bumbu Lens Melbourne/Jakarta sourcing heuristic","sourceUrl":null,"sourceType":"local-sourcing","status":"needs-reverification","confidence":"medium","reviewedOn":"2026-07-10","method":"Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.","supports":["Melbourne sourcing","Jakarta sourcing","volatile availability boundary"],"caveat":"Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking."}],"faq":[{"question":"Is this a secret Michelin-starred potato recipe?","answer":"No. It is an original source-grounded synthesis. Chef and Michelin Guide sources support specific techniques and pairings; they do not confer an award on this recipe."},{"question":"Which potato matters most?","answer":"Use a floury high-dry-matter variety such as Sebago, Russet, Maris Piper, King Edward, kentang tes, or Atlantic rather than waxy red or new potatoes."},{"question":"Why use only a little baking soda?","answer":"Mild alkalinity accelerates exterior breakdown and creates roughable starch. Too much destroys structure and can taste soapy."},{"question":"Can I prepare the potatoes ahead?","answer":"Complete parboiling, drying, roughing, and smashing, cool rapidly in one layer, and refrigerate covered up to 24 hours. Roast from cold for roughly 5-10 minutes longer."},{"question":"Can I air-fry or deep-fry them?","answer":"Air-fry uncrowded batches at 185°C for about 18-25 minutes, turning once. Experienced cooks may chill and deep-fry small batches at 170-175°C with a thermometer; never add wet potato or leave hot oil unattended."},{"question":"What is the decisive ready cue for Ultra-Crispy Smashed Potatoes?","answer":"Build a brittle, craggy golden shell around a genuinely fluffy centre without needing a deep fryer. Look for golden craggy potato split open with an airy white centre and no burned patches: Edges sound dry, the surface is light-to-medium golden, and a split piece shows a steaming fluffy centre."},{"question":"What should I do if Ultra-Crispy Smashed Potatoes misses its cue?","answer":"Brown garlic tastes bitter; leaving solids through the full roast burns them. Move the pan off heat, scrape only the unburnt paste into a clean spot, add a small splash of oil or liquid, and restart gently."},{"question":"How should I scale Ultra-Crispy Smashed Potatoes?","answer":"Scale the measured ingredients with the serving count, then scale the vessel or work in batches. Keep the same visual finish - golden craggy potato split open with an airy white centre and no burned patches - rather than forcing the original timer."},{"question":"Which substitutions are tested for Ultra-Crispy Smashed Potatoes?","answer":"floury potatoes such as Sebago or Russet: mature Granola, with a longer steam-dry and slightly creamier result; neutral high-heat oil: extra-virgin olive oil for a stronger flavour; fresh rosemary leaves: 2 g dried rosemary, crushed; full-fat cultured sour cream: crème fraîche or thick full-fat Greek yoghurt"},{"question":"Which Ultra-Crispy Smashed Potatoes ingredients should not be swapped casually?","answer":"floury potatoes such as Sebago or Russet: Avoid green, heavily sprouted, bitter, waxy red, or very small new potatoes.; baking soda or sodium bicarbonate: Do not substitute baking powder or increase the amount; excess tastes alkaline and collapses potato.; full-fat cultured sour cream: Contains milk; keep at 5°C or colder."}],"freshness":{"lastReviewed":"2026-07-14","dateBasis":"Latest dated provenance review or nutrition calculation; this is not a kitchen-test date.","stableFields":["dish identity","method sequence","visual cues","ingredient roles"],"volatileFields":["city availability","price confidence","store-specific sourcing"],"sourcingPolicy":"Use Bumbu Lens city guidance as a shopping route, then verify availability with local grocers before travel or bulk purchasing."},"schemaVersion":"1.0","entity":{"type":"recipe","id":"ultra-crispy-smashed-potatoes"},"publication":{"status":"published-editorial","canonicalIndexable":true},"canonicalUrl":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes","dataUrl":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes/data.json","inLanguage":"en-AU","links":{"self":{"href":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes/data.json","mediaType":"application/json"},"canonical":{"href":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes","mediaType":"text/html"}},"actions":[{"id":"read_recipe_data","actor":"agent","label":"Read the recipe entity","method":"GET","href":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes/data.json","mediaType":"application/json"},{"id":"view_recipe","actor":"human","label":"View Ultra-Crispy Smashed Potatoes","method":"GET","href":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes","mediaType":"text/html"},{"id":"start_guided_cook","actor":"human","label":"Start guided cook for Ultra-Crispy Smashed Potatoes","method":"GET","href":"https://www.bumbulens.com/cook/ultra-crispy-smashed-potatoes","mediaType":"text/html"},{"id":"build_shopping_list","actor":"human","label":"Build the Ultra-Crispy Smashed Potatoes shopping list","method":"GET","href":"https://www.bumbulens.com/recipes/ultra-crispy-smashed-potatoes/shopping","mediaType":"text/html"}]}