Ultra Crispy Smashed Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 10 mins
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Servings
12
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Calories
85 kcal
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Course
Side Dish
Ultra Crispy Smashed Potatoes
Description
This recipe begins by boiling potatoes with salt until soft enough to be easily smashed without falling apart. Either small or medium potatoes can be used, with smaller potatoes yielding crisper results and larger potatoes offering a balance of fluffy insides and crisp edges. After boiling, potatoes are drained and allowed to steam dry, improving their ability to crisp in the oven. They are then gently smashed to flatten them, increasing their crispy surface during baking.
After another brief steam drying on the baking tray, the potatoes are drizzled with melted unsalted butter and olive oil, then seasoned with salt and black pepper before roasting at 200°C (390°F) uncovered for 45 to 55 minutes without flipping. This produces a deeply golden crust with a tender interior. Optionally, fresh parsley can be sprinkled after baking for color and slight herbal brightness.
Different potato types can be used, including high-starch varieties for fluffier centers or waxy potatoes for creamier texture. Flavor additions like garlic or herbs should be infused cautiously to avoid burning during cooking. These potatoes work well as a side dish or finger food, offering satisfying texture contrast.
Ingredients
Potatoes - choose:
- 700g / 1.4 lb potato Note 1, small, quantity 12-14
- 1 - 1.2kg / 2 - 2.4lb potato medium, quantity 6-8
Cooking:
- 1 tbsp salt (for boiling)
- 30g / 2 tbsp butter melted, unsalted
- 1 tbsp olive oil
- 3/4 tsp salt (for sprinkling)
- 1/4 tsp black pepper
- parsley optional garnish, finely chopped
Instructions
- 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.
- 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.
Notes
- Both small and medium potatoes work well, with small potatoes yielding crispier results due to thinner smashing.
- High-starch potatoes provide fluffier interiors, while waxy potatoes offer creamier texture; either is suitable.
- To add garlic flavor without burning, infuse melted butter with crushed garlic cloves separately and discard before drizzling.
- Adding herbs to the boiling water can infuse subtle flavor into the potatoes before smashing.
- Do not flip potatoes during baking to maintain maximum crispiness on the bottom.
- This recipe yields about 12 small or 6-8 medium potatoes; adjust quantities accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Serving | 58g | |
| Calories | 85cal | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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