Ah, the humble potato—an unassuming hero of the pantry, waiting to be transformed into something extraordinary. My obsession with crispy smashed potatoes began one rainy weekend when I stumbled across a bag of forgotten spuds in the back of my cupboard. With a little creativity and a lot of butter, they turned into golden, crunchy bites that were devoured faster than you can say “unexpected delight.
Steps
- Begin by boiling a pot of water with a tablespoon of salt. Add the potatoes and cook until they are tender, which takes about 20-25 minutes for small potatoes and up to 30 minutes for medium ones.
- Preheat your oven to 200°C (390°F) or 180°C (350°F) for a fan oven. Once the potatoes are cooked, drain them and allow them to air dry in the colander for approximately 5 minutes.
- Place the potatoes on a baking tray. Use a large fork or potato masher to gently press down on each potato to flatten it slightly, ensuring they remain intact. The thinner the smash, the crisper the result.
- Let the smashed potatoes sit on the tray to steam dry for another 5 minutes. This step enhances their crispiness when baked.
- Drizzle the potatoes with melted butter followed by olive oil. Season them with salt and black pepper for added flavor.
- Bake the potatoes for 45 minutes if using small ones and up to 55 minutes for medium-sized potatoes. They should be deep golden brown and crispy. Avoid turning them during baking.
- Serve the smashed potatoes hot, garnished with finely chopped parsley if desired. Enjoy them as a side dish or a delightful snack.
Ingredients
- 700g / 1.4 lb small potatoes (12 – 14)
- 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 for garnish
Nutritional Values
Calories: 1020cal | Total Fat: 52g | Saturated Fat: 19g | Cholesterol: 61mg | Sodium: 4250mg | Total Carbohydrates: 131g | Dietary Fiber: N/A | Sugars: N/A | Protein: 15g
FAQ
- What type of potatoes should I use for smashed potatoes?
- starch potatoes will result in a fluffier texture inside, while waxy potatoes are less fluffy but creamier. Small potatoes will be crisper, while medium ones offer more fluffy insides.
- How do I ensure my smashed potatoes are extra crispy?
- Can I add additional flavors to smashed potatoes?
- What dishes pair well with smashed potatoes?
- How should I bake the smashed potatoes for optimal results?
Tips
- Allow the potatoes to steam dry briefly after smashing them to achieve maximum crispiness.
- Combine butter with a little oil for cooking. The butter adds flavor while the oil helps with even browning and prevents burning at high temperatures.
- If you’re keen on adding garlic or herbs, consider infusing them in the butter before drizzling to avoid burning, or add them to the boiling water for a subtle flavor boost.
- For a varied texture, try using both small and medium potatoes; smaller ones will be crispier, while larger ones offer a fluffier interior.
Equipment
- Potato Masher – Useful for smashing the potatoes to achieve the desired texture.
- Baking Tray – A large tray is needed to bake the potatoes until they are crispy.
- Colander – Important for draining the potatoes after boiling and allowing them to steam dry.
