Description
Ultra Crispy Smashed Potatoes are irresistibly crunchy on the outside and fluffy on the inside. Perfectly boiled small or medium potatoes are gently smashed and baked to golden perfection with a drizzle of melted butter and olive oil, seasoned simply with salt, pepper, and optionally garnished with fresh parsley for an extra burst of flavor.
Ingredients
Potatoes
- 700g / 1.4 lb small potatoes (12 – 14)
- 1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8)
- 1 tbsp salt (for boiling)
Seasoning & Garnish
- 30g / 2 tbsp unsalted butter, melted
- 1 tbsp olive oil
- 3/4 tsp salt (for sprinkling)
- 1/4 tsp black pepper
- Finely chopped parsley (optional garnish)
Instructions
- Cook Potatoes: Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the small potatoes and cook for about 20 to 25 minutes until tender, or the medium potatoes for about 30 minutes. It’s fine if the skins split during cooking. Alternatively, you can steam or microwave them until soft.
- Preheat Oven: Set your oven to 200°C / 390°F (or 180°C fan) so it’s ready to crisp the potatoes later.
- Steam Dry Potatoes: Drain the cooked potatoes in a colander and let them dry for about 5 minutes. This step helps remove excess moisture for a crisper texture.
- Smash Potatoes: Arrange the potatoes on a baking tray. Using a large fork or potato masher, gently press down on each potato to flatten it—keep them in one piece. The thinner you smash them, the crispier the potatoes will be; thicker ones will have fluffier insides. The rough surface created during smashing allows for better crunch.
- Steam Dry Again: Let the smashed potatoes sit on the tray for another 5 minutes to steam dry further, enhancing crispiness when baked.
- Drizzle and Season: Drizzle the melted butter over the potatoes followed by the olive oil. Sprinkle them evenly with 3/4 teaspoon salt and 1/4 teaspoon black pepper for balanced seasoning.
- 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, until the potatoes are deeply golden and crispy. Avoid flipping to maintain a crispy bottom.
- Serve: Remove from oven and serve hot, garnished with finely chopped parsley if desired for a fresh, herby touch.
Notes
- You can use either small or medium potatoes; small potatoes take less time to cook and bake.
- Ensure potatoes are dry before baking to maximize crispiness.
- Do not flip the potatoes during baking to keep the crispy crust intact.
- Optionally garnish with parsley for color and added flavor.
- This recipe works well with waxy or all-purpose potatoes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
