Ultra Crispy Smashed Potatoes
Recipe VIDEO above. Extra crispy on the outside, fluffy on the inside. They taste like French fries except they're buttery (and look more rustic! :) ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as lon
Foto: RecipeTin Eats
Ingredients
- 700 g / 1.4 lb small potatoes (12 - 14) ((Note 1))
- 1 - 1.2kg / 2 - 2.4lb medium potatoes (6 - 8)
- 1 tbsp salt ((for boiling))
- 30 g / 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)
Steps
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Cook potatoes: 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. It's ok if the skin splits. Alternatively, steam or microwave them.
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Preheat oven to 200°C/390°F (180°C fan).
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Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
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Smash! 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!
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Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
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Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
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Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
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Serve hot, sprinkled with parsley if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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