1Bring a pot of water to the boil and add 1 tbsp salt.
2Bring a pot of water to the boil and add 1 tbsp salt.
3Bring a pot of water to the boil and add 1 tbsp salt.
4Cook potatoes until soft; small ones take 20 to 25 minutes, medium ones might take 30 minutes (it's okay if the skin splits), or alternatively, steam or microwave them.
5Cook potatoes until soft; small ones take 20 to 25 minutes, medium ones might take 30 minutes (it's okay if the skin splits), or alternatively, steam or microwave them.
6Cook potatoes until soft; small ones take 20 to 25 minutes, medium ones might take 30 minutes (it's okay if the skin splits), or alternatively, steam or microwave them.
7Preheat oven to 200°C/390°F (180°C fan).
8Preheat oven to 200°C/390°F (180°C fan).
9Preheat oven to 200°C/390°F (180°C fan).
10Drain the potatoes and let them dry in the colander for 5 minutes.
11Drain the potatoes and let them dry in the colander for 5 minutes.
12Drain the potatoes and let them dry in the colander for 5 minutes.
13Place the potatoes on a tray, then use a large fork or potato masher to squish them, keeping them in one piece; thinner smashing results in crisper potatoes, thicker in fluffier insides, and a more nubbly surface yields better crunch.
14Place the potatoes on a tray, then use a large fork or potato masher to squish them, keeping them in one piece; thinner smashing results in crisper potatoes, thicker in fluffier insides, and a more nubbly surface yields better crunch.
15Place the potatoes on a tray, then use a large fork or potato masher to squish them, keeping them in one piece; thinner smashing results in crisper potatoes, thicker in fluffier insides, and a more nubbly surface yields better crunch.
16Leave the smashed potatoes on the tray to steam dry again for about 5 minutes to enhance crispiness.
17Leave the smashed potatoes on the tray to steam dry again for about 5 minutes to enhance crispiness.
18Leave the smashed potatoes on the tray to steam dry again for about 5 minutes to enhance crispiness.
19Drizzle the potatoes with melted butter, then olive oil.
20Drizzle the potatoes with melted butter, then olive oil.
21Drizzle the potatoes with melted butter, then olive oil.
22Sprinkle the potatoes with salt and pepper.
23Sprinkle the potatoes with salt and pepper.
24Sprinkle the potatoes with salt and pepper.
25Bake for 45 minutes (for small potatoes) to 55 minutes (for medium potatoes) or until they are deep golden and crispy; do not flip them.
26Bake for 45 minutes (for small potatoes) to 55 minutes (for medium potatoes) or until they are deep golden and crispy; do not flip them.
27Bake for 45 minutes (for small potatoes) to 55 minutes (for medium potatoes) or until they are deep golden and crispy; do not flip them.
28Serve hot, sprinkled with finely chopped parsley if desired.
29Serve hot, sprinkled with finely chopped parsley if desired.
30Serve hot, sprinkled with finely chopped parsley if desired.
Ingredients
700 g small potatoes
700 g small potatoes
700 g small potatoes
1 kg medium potatoes
1 kg medium potatoes
1 kg medium potatoes
1 tbsp salt for boiling
1 tbsp salt for boiling
1 tbsp salt for boiling
30 g unsalted butter, melted
30 g unsalted butter, melted
30 g unsalted butter, melted
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
0.75 tsp salt for sprinkling
0.75 tsp salt for sprinkling
0.75 tsp salt for sprinkling
0.25 tsp black pepper
0.25 tsp black pepper
0.25 tsp black pepper
Finely chopped parsley, optional garnish
Finely chopped parsley, optional garnish
Finely chopped parsley, optional garnish
Equipment
potcolanderlarge forkpotato masheroven
Tips
Let the potatoes steam dry a bit after smashing them for optimum crispiness.
Use both butter and a touch of oil; butter for flavor and oil for even browning and crispiness, as butter alone can burn.
More nubbly surface on the smashed potatoes leads to better crunch.
For garlic flavor, smash 2 cloves of garlic and infuse in melted butter, then discard the cloves before drizzling.
For herb flavor, add a generous amount of dried or fresh herbs to the boiling water when cooking potatoes.