Description
Ultra Crispy Smashed Potatoes are a delightful twist on traditional potatoes, featuring a crispy exterior with a fluffy interior, similar in taste to buttery French fries but with a rustic charm. This recipe involves boiling small to medium potatoes until tender, gently smashing them to create a nubbly surface that crisps up beautifully in the oven, then drizzling with butter and olive oil for rich flavor. Perfect as a side dish or snack, they are easy to prepare and guaranteed to become a favorite.
Ingredients
Scale
Potatoes
- 700g / 1.4 lb small potatoes (12 – 14)
- 1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8)
Seasoning and Fats
- 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
Garnish (optional)
- Finely chopped parsley
Instructions
- Cook potatoes: Bring a pot of water to a boil and add 1 tablespoon of salt. Boil the small potatoes for 20 to 25 minutes or the medium potatoes for about 30 minutes until they are soft and tender. It is okay if the potato skins split during cooking. Alternatively, you can steam or microwave the potatoes until tender.
- Preheat oven: Set your oven to 200°C/390°F, or 180°C if using the fan setting, to ensure it is hot and ready for baking the potatoes later.
- Steam dry potatoes: Drain the cooked potatoes thoroughly and place them in a colander for about 5 minutes to air dry. This step removes excess moisture, which helps achieve optimal crispiness when baked.
- Smash potatoes: Place the potatoes onto a baking tray and use a large fork or potato masher to gently press down and flatten each potato without breaking it apart completely. The thinner you smash them, the crispier they will become, while thicker pieces maintain a fluffier inside. The nubby texture from smashing promotes better crisping.
- Steam dry again: Let the smashed potatoes sit on the tray for another 5 minutes to further dry the surfaces, which enhances crispness when baked.
- Drizzle with fats and season: Pour the melted butter over the potatoes, followed by a drizzle of olive oil. Sprinkle evenly with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper for flavor.
- Bake potatoes: Bake the potatoes in the preheated oven for 45 minutes if using small potatoes, or 55 minutes for medium ones, until they turn deep golden brown and very crispy. Do not flip the potatoes while baking to preserve the crispy surface.
- Serve: Remove from oven and serve hot. Garnish with finely chopped parsley if desired for a fresh and colorful finish.
Notes
- Recipe includes a video demonstration for visual guidance.
- Achieves an extra crispy outside with a soft, fluffy inside texture.
- The taste resembles buttery French fries with a rustic appearance.
- Yields approximately 12 servings, depending on the potato sizes.
- Make as many potatoes as can fit comfortably on your baking tray without them touching to ensure proper crisping.
Nutrition
- Serving Size: 58 g
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.2 g
- Protein: 2 g
- Cholesterol: 8 mg
