Smashed Potatoes
If you have yet to experience the joys of crispy smashed potatoes, these are going to change your potato game forever. These taste like buttery french fries, but they look completely different. They’re fluffy on the inside and ultra crispy on the outside!
Ingredients
1.4 lb small potatoes (12 – 14)
1 tbsp salt (for boiling)
2 tbsp unsalted butter
1 tbsp olive oil
3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
Finely chopped parsley , optional garnish
Instructions
Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes.
Preheat oven to 200°C/390°F (180°C fan).
Drain the potatoes and let them dry in the colander for 5 minutes or so.
Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
Leave on the tray to steam dry for 5 minutes or so – makes them crispier! Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy.
Serve hot, sprinkled with parsley if desired. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good appetizers page.
Smashed Potatoes