Martha Stewart's Genius Hack for Extra-Fluffy Smashed Potatoes

Martha Stewart's signature smashed potato has become a standout dish at her restaurant, The Bedford, in both New York City and Las Vegas. Known for her iconic recipes, Stewart's take on the classic baked potato uses a simple yet unusual technique to create an extra-fluffy texture inside a crispy skin. The secret lies in the smashing. After baking russet potatoes at 400°F for about an hour, Stewart wraps each hot potato in a towel and firmly presses down. This breaks up the dense flesh while keeping the skin intact, resulting in a light, airy interior.

Russet potatoes are the key choice for this method. Their high starch and low moisture content make them ideal for achieving that perfect fluffy texture. Before baking, the potatoes are coated in olive oil, salt, and pepper to ensure a crisp, flavourful skin. At **The Bedford**, the smashed potatoes are served with luxurious toppings like sour cream, caviar, and chives. But the technique works just as well at home, whether paired with compound butter, loaded toppings, or a hearty chili. It's a versatile dish that can elevate both casual dinners and special occasions.

Stewart's smashed potato has moved from her kitchen to the menus of her restaurants, proving its appeal. The method—simple yet effective—turns a basic baked potato into a standout side dish. With the right potatoes and a little smashing, anyone can recreate this restaurant-worthy recipe at home.