Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes

Name: Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes
Total time: 1 h 35 min
Yield: 4 serving
Ingredients: 12 chat potatoes; 3 tablespoon salted butter; ¼ teaspoon garlic powder; fine salt

User Reviews

5.0

3 reviews

Excellent

Total Time
1 hr 35 mins
Servings
4
Calories
175 kcal
Course
Side Dish
Cuisine
Australian

Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes

Zara Shaw

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Chat Potatoes - Oven Roasted Ultra Crispy Smashed Potatoes. Baby chat potatoes are boiled then smashed and brushed with melted butter and baked until crisp.

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Ingredients

Servings

12 chat potatoes usually about 600g
3 tablespoon salted butter
¼ teaspoon garlic powder
fine salt to taste

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Instructions

Pre heat oven to 200c.
Line a baking tray with a sheet or two of paper towel and set aside.
Boil chat potatoes until tender (usually 18 - 20 minutes), then drain.
Tip drained potatoes onto the lined baking tray. Using a potato masher, press down on each potato once - just firmly enough to crack open the potato slightly and allow steam to escape.
Place the salted butter in a small bowl and melt in the microwave. Then add garlic powder and salt to taste and mix to combine.
Remove the paper towel from under the potatoes, drying any excess moisture from the tray as you go. Space them out on the tray so that when they are crushed they don't touch each other.
Crush each potato a bit further to create more cracks and crevices (see my notes) and allow them to steam dry again for 5 minutes.
Brush potatoes with melted butter mixture.
Bake for 50 - 60 minutes (don't flip them) or until potatoes are browned and crisp.
Serve immediately, sprinkled with extra salt to serve if you like.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Try to choose potatoes of roughly the same size so they cook evenly.
The reason I lay the potatoes out on paper towel initially is to absorb excess water that collects under the potatoes.
I use a potato masher to smash the potatoes. You could use a large fork or something similar if you like.
The first initial "crack" is to open up the potato and let some steam escape so the inside gets a little drier.
You don't want to flatten these potatoes out completely or you won't get any of the fluffy inside texture to contrast the crisp outside.
The drier your potatoes and the more cracks and crevices for the heat to get into the crisper your result will be.
If you smash your potatoes, but have some large flat areas (where the skin has held together) I use two forks to break the surface of these areas up a little. Helps them get crispy.
I use a silicone pastry brush to brush on the melted butter.