Ultra Crispy Smashed Potatoes

Name: Ultra Crispy Smashed Potatoes
Total time: 70 min
Yield: 12 servings
Cuisine: American
Ingredients: 700 g small potatoes; 1 kg medium potatoes; 1 tbsp salt for boiling; 30 g unsalted butter, melted; 1 tbsp olive oil; 0.75 tsp salt for sprinkling; 0.25 tsp black pepper; Finely chopped parsley, optional garnish

1h 10m

Serves 12

recipetineats.com

Ultra Crispy Smashed Potatoes

recipetineats.com

1h 10m

Serves 12

Directions

1Bring a pot of water to the boil and add 1 tbsp salt.
2Cook 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.
3Preheat oven to 200°C/390°F (180°C fan).
4Drain the potatoes and let them dry in the colander for 5 minutes.
5Place 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.
6Leave the smashed potatoes on the tray to steam dry again for about 5 minutes to enhance crispiness.
7Drizzle the potatoes with melted butter, then olive oil.
8Sprinkle the potatoes with salt and pepper.
9Bake for 45 minutes (for small potatoes) to 55 minutes (for medium potatoes) or until they are deep golden and crispy; do not flip them.
10Serve hot, sprinkled with finely chopped parsley if desired.

Ingredients

700 g small potatoes
1 kg medium potatoes
1 tbsp salt for boiling
30 g unsalted butter, melted
1 tbsp olive oil
0.75 tsp salt for sprinkling
0.25 tsp black pepper
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.

Ultra Crispy Smashed Potatoes

1h 10m

Serves 12

recipetineats.com

Ultra Crispy Smashed Potatoes

recipetineats.com

1h 10m

Serves 12

Directions

1Bring a pot of water to the boil and add 1 tbsp salt.
2Cook 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.
3Preheat oven to 200°C/390°F (180°C fan).
4Drain the potatoes and let them dry in the colander for 5 minutes.
5Place 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.
6Leave the smashed potatoes on the tray to steam dry again for about 5 minutes to enhance crispiness.
7Drizzle the potatoes with melted butter, then olive oil.
8Sprinkle the potatoes with salt and pepper.
9Bake for 45 minutes (for small potatoes) to 55 minutes (for medium potatoes) or until they are deep golden and crispy; do not flip them.
10Serve hot, sprinkled with finely chopped parsley if desired.

Ingredients

700 g small potatoes
1 kg medium potatoes
1 tbsp salt for boiling
30 g unsalted butter, melted
1 tbsp olive oil
0.75 tsp salt for sprinkling
0.25 tsp black pepper
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.