650gmsSmall - medium potatoes I used 14-15, baby potatoes
30-40gmsUnsalted butter melted
Salt & Pepper
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.
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.
This Crispy Smashed Potatoes was printed from https://mariasmenu.com/vegetarian/crispy-smashed-potatoes.
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