Smashed Potatoes Recipe

Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table….

Ultra Crispy Smashed Potatoes

Recipe VIDEO above. Extra crispy on the outside, fluffy on the inside. They taste like French fries except they’re buttery (and look more rustic! 🙂 ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren’t touching.

Prep: 10min

Total: 70min

Serving Size: 58 g

Nutrition Facts: servingSize 58 g, calories 85 kcal

Ingredients:

• 700g / 1.4 lb small potatoes (12 – 14) ((Note 1))
• 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
• 1 tbsp salt ((for boiling))
• 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)

Instruction:

1. 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.
2. Preheat oven to 200°C/390°F (180°C fan).
3. Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
4. 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!
5. Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
6. Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
7. Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
8. Serve hot, sprinkled with parsley if desired.

Crispy Smashed Potatoes

These smashed potatoes are baked to crispy perfection! You’re going to love this smashed potatoes recipe, which is both vegan and gluten free. Recipe yields 4 side servings.

Prep: 15min

Total: 1h5min

Yield: 4

Serving Size: 1/4 batch (sodium content is approximate given that the salt added to the water is not all absorbed)

Nutrition Facts: servingSize 1/4 batch (sodium content is approximate given that the salt added to the water is not all absorbed), calories 281 calories, Sugar 3 g, Sodium 623 mg, Fat 14.3 g, Saturated Fat 2.1 g, Trans Fat 0 g, Carbohydrate 36.5 g, Fiber 4 g, Protein 4.4 g, Cholesterol 0 mg

Ingredients:

• 2 pounds small-to-medium red or yellow potatoes
• 1 tablespoon plus 1/4 teaspoon fine sea salt, divided
• 4 tablespoons olive oil, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, chives and/or green onion

Instruction:

1. To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
2. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
3. While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
4. When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
5. Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about 1/2 inch. (Thinner potatoes are more crispy.)
6. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining 1/4 teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.
7. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

Crispy Smashed Potatoes Recipe

FAQ

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