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Ultra Crispy Smashed Potatoes
x 1
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!
If adding garlic or dried herbs to the butter, beware they can burn and taste bitter. To add garlic flavor, lightly crush 2 cloves and melt with butter, then discard cloves before proceeding. For herbs, add to boiling water to infuse flavor, then discard.
700 grams/pound pounds (1.4 lb) small potatoes choose: size of a golf ball or smaller; 12 to 14 potatoes
1200 grams/pound pounds (2 to 2.4 lb) medium potatoes choose: 6 to 8 potatoes
1 tablespoon(s) salt for boiling
30 grams or 2 tablespoons unsalted butter melted
1 tablespoon olive oil
salt - teaspoon for sprinkling
black pepper - teaspoon
finely chopped parsley optional garnish
Preparation
Bring a pot of water to the boil, add 1 tablespoon salt.
Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's okay if the skin splits. Alternatively, steam or microwave the potatoes.
Preheat oven to 200°C/390°F (180°C fan).
Drain the potatoes and let them dry in the colander for 5 minutes or so.
Place potatoes on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thinner smashed potatoes will be crispier; thicker will have fluffier insides. Both textures are good. More nubbly surface means better crunch!
Leave the smashed potatoes on the tray to steam dry for 5 minutes or so – this makes them crispier.
Drizzle the potatoes with melted butter, then olive oil.
Sprinkle with salt and black pepper.
Bake for 45 minutes (small potatoes) to 55 minutes (medium potatoes) or until deep golden and crispy. Do not flip during baking.
Serve hot, sprinkled with finely chopped parsley if desired.