Crispy Smashed Potatoes
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.
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.