Name: Ultra Crispy Smashed Potatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 700 700g / 1.4 lb small potatoes (12 - 14) ((Note 1)); 1 1 - 1.2kg / 2 - 2.4lb medium potatoes (6 - 8); 1 1 tbsp salt ((for boiling)); 30 30g / 2 tbsp unsalted butter (, melted); 1 1 tbsp olive oil; ¾ 3/4 tsp salt ((for sprinkling)); ¼ 1/4 tsp black pepper; Finely chopped parsley (, optional garnish)

Ultra Crispy Smashed Potatoes

70m

Inspired by RecipeTin Eats

Saved by @fiona (@fiona)

12servings

Makes 12 servings

700700g / 1.4 lb small potatoes (12 - 14) ((Note 1)) · 12 - 14
1- 1.2kg / 2 - 2.4lb medium potatoes (6 - 8) · 6 - 8
1tbsp salt ((for boiling))
3030g / 2 tbsp unsalted butter (, melted) · melted
1tbsp olive oil
¾3/4 tsp salt ((for sprinkling))
¼1/4 tsp black pepper
Finely chopped parsley (, optional garnish) · finely chopped, (optional)

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.

You'll need

Preheat oven to 200°C/390°F (180°C fan).

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

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!

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

Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

Serve hot, sprinkled with parsley if desired.