Crispy Smashed Potatoes

• servings: 4 people
• active time: 20 mins
• total time: 1 hour

Ingredients

1 tsp sea salt

1.5 lb baby potatoes (colour of choice)

2 tbsp olive oil , more if desired

pinch coarse sea salt , for sprinkling

1 batch chimichurri sauce (optional for drizzling – highly recommend!)

Directions

Preheat oven to 400F/200C, and line a baking sheet with parchment paper.

Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.

Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.

Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

Notes

The more you smash to flatten the potatoes, the crispier they will be. If you want them really crispy than give them a good smash. If you want a more fluffy interior, then only smash to flatten slightly.