Ultra Crispy Smashed Potatoes are a delightful side dish that combines the creaminess of soft potatoes with a crunchy exterior. This recipe is perfect for any meal and is sure to impress your family and friends. With just a few simple ingredients and steps, you can create a delicious treat that is both comforting and satisfying.
Why Make This Recipe
There are many reasons to make Ultra Crispy Smashed Potatoes. First, they are incredibly tasty! The contrast between the fluffy inside and the crispy outside makes for a fantastic bite. Second, they are easy to prepare, even for those who may be new to cooking. Lastly, they are incredibly versatile; you can serve them alongside grilled meats, as part of a vegetarian meal, or even as a fun appetizer.
How to Make Ultra Crispy Smashed Potatoes
Making Ultra Crispy Smashed Potatoes is a straightforward process. Here’s a step-by-step guide to help you through.
Ingredients:
- 700g / 1.4 lb small potatoes (12 – 14) or
- 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
- 1 tbsp salt (for boiling)
- 30g / 2 tbsp unsalted butter (melted)
- 1 tbsp olive oil
- 3/4 tsp salt (for sprinkling)
- 1/4 tsp black pepper
- Finely chopped parsley (optional garnish)
Directions:
- Cook potatoes: Bring a pot of water to a boil and add 1 tbsp salt. Cook the potatoes until soft. Small potatoes should take about 20 to 25 minutes, while medium ones will take around 30 minutes. It’s fine if the skin splits.
- Preheat oven: Set your oven to 200°C/390°F (180°C fan).
- Steam dry: Drain the potatoes and let them dry in the colander for about 5 minutes.
- Smash! Place the potatoes on a tray. Use a large fork or potato masher to squish them. Keep them in one piece! The thinner you smash them, the crispier they will be. A thicker smash will give you fluffier insides. More nubbly surface means better crunch!
- Steam dry again: Let them sit on the tray to steam dry for another 5 minutes to make them crispier.
- Drizzle: Drizzle melted butter and olive oil over the smashed potatoes. Sprinkle with salt and pepper.
- Bake: Bake the potatoes for about 45 minutes (for small potatoes) to 55 minutes (for medium potatoes), or until they are deep golden and crispy. Do not flip them during baking!
- Serve: Serve hot, and sprinkle with parsley if desired.
How to Serve Ultra Crispy Smashed Potatoes
Ultra Crispy Smashed Potatoes make a fantastic addition to any meal. Serve them alongside grilled meats, roasted vegetables, or as a fun side dish to your favorite pasta. They can also be enjoyed on their own with your favorite dipping sauce or a sprinkle of cheese for an extra flavor boost.
How to Store Ultra Crispy Smashed Potatoes
If you have leftovers (though it’s hard to imagine!), let the smashed potatoes cool down to room temperature. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven to regain their crispiness, or use an air fryer for a short time.
Tips to Make Ultra Crispy Smashed Potatoes
- Choose a mix of small and medium potatoes for variety in texture.
- Make sure to let the potatoes steam dry well after cooking, as this helps achieve a crispy finish.
- Experiment with different spices or herbs for added flavor before baking.
Variation
Feel free to add cheese on top of the potatoes during the last few minutes of baking for a cheesy twist or sprinkle them with garlic powder or paprika for an extra kick of flavor.
FAQs
Q1: Can I use larger potatoes for this recipe?
A1: Yes, you can use larger potatoes, but you will need to cut them into smaller pieces to ensure even cooking and smashing.
Q2: What can I serve with smashed potatoes?
A2: Smashed potatoes pair well with grilled meats, roasts, or as a side for salads and sandwiches.
Q3: How can I make these potatoes spicy?
A3: You can add cayenne pepper, chili powder, or your favorite hot sauce into the melted butter before drizzling it over the potatoes.
Ultra Crispy Smashed Potatoes
Ingredients
Potatoes
- 700 g 700g / 1.4 lb small potatoes (12 – 14) or 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
- 1 tbsp 1 tbsp salt (for boiling) Use this for boiling the potatoes.
Additional Ingredients
- 30 g 30g / 2 tbsp unsalted butter (melted) Melt the butter before use.
- 1 tbsp 1 tbsp olive oil
- ¾ tsp 3/4 tsp salt (for sprinkling) Sprinkle over the smashed potatoes.
- ¼ tsp 1/4 tsp black pepper Sprinkle over the smashed potatoes.
- to taste Finely chopped parsley (optional garnish) Use as a garnish before serving.
Instructions
Cooking Potatoes
- Bring a pot of water to a boil and add 1 tbsp salt. Cook the potatoes until soft, about 20-25 minutes for small potatoes and 30 minutes for medium ones.
Preparation
- Preheat your oven to 200°C/390°F (180°C fan).
- Drain the potatoes and let them dry in the colander for about 5 minutes.
- Place the potatoes on a tray and use a large fork or potato masher to squish them, keeping them in one piece.
- Let them sit on the tray to steam dry for another 5 minutes.
Baking
- Drizzle melted butter and olive oil over the smashed potatoes. Sprinkle with salt and pepper.
- Bake the potatoes for about 45 to 55 minutes, or until they are deep golden and crispy, without flipping them during baking.
Serving
- Serve hot, and sprinkle with parsley if desired.
