trudy

Smashed Potatoes


POTATOES - CHOOSE:

  • 1.4 lb small potatoes (12 - 14) 
  • 2 - 2.4lb medium potatoes (6 - 8)

COOKING:

  • 1 tbsp salt (for boiling)
  • 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
  • Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
  • Preheat oven to 200°C/390°F (180°C fan).
  • Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
  • Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
  • Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!
  • Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
  • Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
  • Serve hot, sprinkled with parsley if desired.