Ultra Crispy Smashed Potatoes
A delightful side dish combining soft potatoes with a crunchy exterior, perfect for any meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to regain crispiness. Experiment with different spices or add cheese during the last few minutes of baking for variations.