Crispy Smashed Potatoes
Crispy Smashed Potatoes - crunchy, golden brown and extra crispy smashed potatoes. Serve them as an appetizer or a side dish with sour cream. So delicious!
Foto: Rasa Malaysia
Ingredients
- 1 1/2 lb (750g) baby potatoes (the smallest you can find)
- 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
Steps
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Preheat the oven to 425°F (218°C). Fill the bottom of a large microwave-safe bowl with 1/2 inch (1 cm) of water. Place the potatoes in the bowl and cover with plastic wrap, poking the wrap a few times with a fork.
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Microwave on high for 10 minutes, or until the potatoes are cooked and can be easily pierced with a fork. Microwave for a few more minutes if they are still hard.
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Remove the plastic wrap and uncover the bowl. Drain the potatoes and let them cool until just warm. Pour the oil onto a large rimmed baking sheet and sprinkle it with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
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Arrange the potatoes on the baking sheet and smash them into rounds using a flat-bottomed cup or the heel of your hand. Sprinkle the tops of the potatoes with the remaining salt and pepper.
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Place the baking sheet on the bottom of the oven (not on the rack) and roast until the undersides are crispy but not burnt, about 12-15 minutes. Remove the baking sheet from the oven and use a flat spatula or turner to flip the potatoes.
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Roast for another 10-15 minutes, until the other sides are crispy. Remove from the oven, transfer the smashed potatoes to a serving platter, garnish with chopped parsley, and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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