Umami Recipes
Umami Recipes

Ultra Crispy Smashed Potatoes

12 servings

servings

1 hour 10 minutes

total time

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)

Directions

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.

Nutrition

Serving Size

58 g

Calories

85 kcal

Total Fat

-

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

-

Dietary Fiber

-

Total Sugars

-

Protein

-

12 servings

servings

1 hour 10 minutes

total time
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