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Ultra Crispy Smashed Potatoes Recipe

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4.1 from 2 reviews

Ultra Crispy Smashed Potatoes are a delightful way to enjoy potatoes with a perfectly crunchy exterior and fluffy interior. Boiled until tender, then gently smashed and baked to golden perfection with butter, olive oil, salt, and pepper, these potatoes make a delicious side dish that’s crispy, flavorful, and easy to prepare.

Ingredients

Potatoes

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

For Boiling

  • 1 tbsp salt

For Finishing

  • 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)

Instructions

  1. Cook potatoes: Bring a pot of water to a boil and add 1 tablespoon of salt. Add the potatoes and cook until tender—small potatoes take about 20 to 25 minutes, while medium ones require around 30 minutes. It’s okay if the skins crack slightly. Alternatively, you can steam or microwave them until soft.
  2. Preheat oven: Set your oven to 200°C / 390°F (180°C fan) to warm up while you prepare the potatoes for baking.
  3. Steam dry: Drain the cooked potatoes thoroughly in a colander. Leave them to steam dry for about 5 minutes to remove excess moisture, which helps achieve crispiness later.
  4. Smash potatoes: Arrange the potatoes on a baking tray. Use a large fork or potato masher to gently press down each potato, smashing them but keeping them in one piece. Thinner smashed potatoes will become crispier, while thicker ones retain fluffier interiors. The more uneven the surface, the better the crunch.
  5. Steam dry again: Let the smashed potatoes sit on the tray for another 5 minutes to steam dry further, which contributes to an even crispier texture after baking.
  6. Drizzle and season: Drizzle the melted butter evenly over the potatoes, followed by the olive oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon black pepper to enhance flavor.
  7. Bake: Place the tray in the preheated oven and bake for 45 minutes if using small potatoes, or up to 55 minutes for medium potatoes. Bake until the potatoes are deep golden brown and crispy. Avoid flipping them during baking to maintain crust.
  8. Serve: Remove from oven and serve hot, optionally garnished with finely chopped parsley for a fresh, colorful finish.

Notes

  • The size of potatoes affects cooking time; adjust boiling and baking times accordingly.
  • Do not flip the potatoes during baking to preserve the crispy crust.
  • You can use steaming or microwaving as alternatives to boiling.
  • Parsley is optional but adds a nice fresh flavor and visual appeal.
  • For best texture, allow potatoes to steam dry between steps.

Find it online: https://bitezly.com/ultra-crispy-smashed-potatoes-recipe/