Crispy Smashed Potatoes

We’ve already established that I’ve some form of a codependent relationship with butter. I know the word “codependent relationship” has a negative tone to it. According to Wikipedia – Codependency is a type of dysfunctional helping relationship where one person supports or enables another person’s drug addiction, alcoholism, gambling addiction, poor mental health, immaturity, irresponsibility, or under-achievement.

I’m not sure whether “Butter” can be considered as a person, but for all intents and purposes for my case, let’s consider “Butter” as a person. I’ve noticed that whenever am down or distressed I tend to depend on butter for lifting me up. Well, if I’m honest, I don’t have any problem depending on butter during happy times too ;)

So, if you’re wondering what brought me down that I’m talking about codependency and stuff, let’s get to it. From the time I’ve started checking (I was 24 at that time) my Cholesterol was always borderline or high. I managed it without medicine, by controlling my diet and fitness. So recently, when we checked it, I was quite surprised to see it being comparatively high.

Honestly, I was expecting it to be borderline, that’s the best I’ve had so far. I’m kinda working out regularly, my weight is well within the limits, so when I got the result I was very disappointed and a bit sad. Though I tend to eat junk, I try to balance it out and I was hoping my workout will even it out.

You know what, I made this dish the very next day, because I needed my butter. So, now you see why I’ve a codependency kinda relationship with butter and how according to wikipedia it enables my irresponsibility, considering the fact that butter isn’t that great for cholesterol ;)

Looks like whether I eat butter or not, whether I keep myself fit or not, my cholesterol is bound to go up, since it’s kinda genetical. At least, that’s what I’ve been told. So I might as well eat butter and enjoy and be immaturely happy ;)

Coming to the recipe, it’s such a delightful recipe. It’s so simple with minimal ingredients, wherein it highlights the flavour of each ingredient. I loved the taste, the texture (especially the texture, the crispier buttery flaky potato, drool…) and not to forget the flavour from the butter. It’s so easy to make and it’s a great side for some grill or roast or steak or you can make a meal out of it.

Do you see that stir fried veggies on the side of my plate, well it was an attempt to make myself feel good for indulging in this dish ;)

If you love potatoes and if you love butter, go for it. It’s a “Must Try” recipe from my side.

Here is the recipe…

Bring a pot of water to the boil. Cook potatoes until soft (around 25-30 mins). Drain the potatoes and let them dry in the colander for 5 mins or so…

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Generously grease a baking tray with olive oil. Use a large fork or potato masher to squish them, keeping them in piece. The thinner you squash the crispier it will become. Leave on the greased tray to steam dry for 5 mins or so. Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle salt & pepper…

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Bake for 40 mins or until deep golden and crispy. Do not flip! Sprinkle with chopped parsley, if desired…

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Recipe from here

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Crispy Smashed Potatoes

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Course: Main, Side Dish
Author: Maria Jose Martin

Ingredients

  • 650 gms Small - medium potatoes ( I used 14-15, baby potatoes)
  • 30-40 gms Unsalted butter (melted)
  • 1-2 tbsp Olive oil
  • Salt & Pepper

Instructions

  • Bring a pot of water to the boil. Cook potatoes until soft (around 25-30 mins).
  • Preheat oven to 180 C / 350 F (refer notes), 10 mins before baking.
  • Generously grease a baking tray with olive oil.
  • Drain the potatoes and let them dry in the colander for 5 mins or so. Use a large fork or potato masher to squish them, keeping them in piece. The thinner you squah the crispier it will become.
  • Leave on the greased tray to steam dry for 5 mins or so.
  • Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle salt & pepper.
  • Bake for 40 mins or until deep golden and crispy.
  • Do not flip! Sprinkle with chopped parsley, if desired.

Notes

I baked it at 190 C for the first 20 mins and 180 C, for the next 20 mins. I did broil for 5 mins (only the top portion).
Next time, I might add some grated garlic to melted butter for some extra flavour. If you like garlicky flavour, I recommend you try it.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

 

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