Description
Ultra Crispy Smashed Potatoes are a deliciously crunchy twist on classic boiled potatoes. Soft on the inside and golden-crispy on the outside, these potatoes are boiled, smashed, and oven-baked to perfection with a buttery olive oil drizzle and a sprinkle of salt and pepper. Perfect as a side dish or a snack, garnished optionally with fresh parsley for a touch of color and flavor.
Ingredients
Scale
Potatoes
- 700g / 1.4 lb small potatoes (12 – 14 pieces)
- 1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8 pieces)
Boiling and Seasoning
- 1 tbsp salt (for boiling water)
- 3/4 tsp salt (for sprinkling)
- 1/4 tsp black pepper
Fats
- 30g / 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
Garnish (optional)
- Finely chopped parsley
Instructions
- Cook Potatoes: Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the potatoes to the boiling water and cook until they are soft. Small potatoes take about 20 to 25 minutes, while medium-sized potatoes take around 30 minutes. The skins may split, which is normal. Alternatively, you can steam or microwave the potatoes.
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (fan oven).
- Steam Dry After Boiling: Drain the boiled potatoes and place them in a colander to dry for about 5 minutes. This helps remove excess moisture for crispier results.
- Smash Potatoes: Place the potatoes on a baking tray. Using a large fork or potato masher, gently press down on each potato to flatten it while keeping it in one piece. The thinner you smash, the crispier the potatoes will be; thicker smashed potatoes have fluffier interiors. More surface texture means better crunch!
- Steam Dry Again: Leave the smashed potatoes on the tray for another 5 minutes to allow them to steam dry further, enhancing crispiness.
- Drizzle Fats and Season: Drizzle the melted butter and olive oil evenly over the potatoes. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper for flavor.
- Bake: Place the tray in the preheated oven and bake for 45 minutes if using small potatoes, or up to 55 minutes for medium potatoes. Bake until the potatoes are deep golden brown and crispy. Do not flip them during baking.
- Serve: Remove from the oven and serve hot. Optionally, garnish with finely chopped parsley for a fresh, colorful finish.
Notes
- Using potatoes of similar size within each batch ensures even cooking.
- You can steam or microwave potatoes if short on time, but boiling yields the best texture.
- Adjust the smashing thickness based on your preferred crunchiness.
- Do not flip the potatoes in the oven; this helps create the crispiest bottom layer.
- Butter adds richness while olive oil aids in crisping and flavor.
- Parsley is optional but adds a nice fresh finish.
