Ultra Crispy Smashed Potatoes

Name: Ultra Crispy Smashed Potatoes
Total time: 2 h 50 min
Ingredients: 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

www.recipetineats.com

Your recipes

Total: 170

Servings: 12

Ingredients

Remove All · Remove Spices · Remove Staples

700 grams / 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 grams / 2 tbsp unsalted butter, melted1 tbsp olive oil3/4 tsp salt (for sprinkling)1/4 tsp black pepperFinely chopped parsley, optional garnish

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.