Ultra Crispy Smashed Potatoes

Step 1

Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.

Step 2

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).

Step 3

Drain the potatoes and let them dry in the colander for 5 minutes or so.

Step 4

Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!

Step 5

Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

Step 6

Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.

Step 7

Bake for 40 minutes or until deep golden and crispy. Do not flip!

Step 8

Serve hot, sprinkled with parsley if desired.