Ultra Crispy Smashed Potatoes
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour and 30 minutes
Rating
4.96 out of 5 stars
(224)
Ingredients
12 servings
- 700g / 1.4 lb small potatoes (12 - 14) (Note 1)
- 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)
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Preparation
Step 1
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.
Step 2
Preheat oven to 200°C/390°F (180°C fan).
Step 3
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
Step 4
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!
Step 5
Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
Step 6
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Step 7
Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Step 8
Serve hot, sprinkled with parsley if desired.
Step 9
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