Description
Ultra Crispy Smashed Potatoes are a delightful way to enjoy potatoes with a crispy golden crust and fluffy interior. This recipe involves boiling small or medium potatoes until tender, smashing them gently to create a nubbly texture, then drizzling with melted butter and olive oil before baking until deeply golden and crunchy. Garnished with freshly chopped parsley, these potatoes serve as a perfect side dish reminiscent of rustic, buttery French fries.
Ingredients
Scale
Potatoes
- 700g / 1.4 lb small potatoes (12 – 14)
- 1 – 1.2kg / 2 – 2.4 lb medium potatoes (6 – 8)
- 1 tbsp salt (for boiling)
Seasoning and Garnish
- 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
- Cook potatoes: Bring a pot of salted water to a boil by adding 1 tablespoon of salt. Add the small or medium potatoes and cook until tender—small potatoes should take about 20 to 25 minutes, while medium ones take around 30 minutes. It’s fine if the skins crack slightly during cooking. Alternatively, you can steam or microwave the potatoes until soft.
- Preheat oven: Set your oven to 200°C (390°F) or 180°C (fan) to preheat for baking the potatoes.
- Steam dry: Drain the potatoes thoroughly and let them sit in a colander for about 5 minutes to allow excess moisture to evaporate, ensuring a crisper texture.
- Smash potatoes: Arrange the potatoes on a baking tray and use a large fork or potato masher to gently press down on each potato, keeping it in one piece. The thinner you smash them, the crispier they become; thicker results in fluffier insides. The goal is to create a nubbly, rough surface for maximum crunch.
- Steam dry again: Let the smashed potatoes sit on the tray for another 5 minutes to steam dry, which further enhances crispiness during baking.
- Drizzle and season: Drizzle the melted butter evenly over the smashed potatoes followed by the olive oil. Sprinkle with the 3/4 teaspoon salt and 1/4 teaspoon black pepper to season.
- Bake potatoes: 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 deeply golden and crispy on the edges. Do not flip them during baking to keep the crust intact.
- Serve: Remove from the oven and serve hot, optionally garnished with finely chopped parsley for a fresh, vibrant finish.
Notes
- Watch the recipe video above for step-by-step guidance.
- These potatoes are extra crispy on the outside and fluffy on the inside, tasting similar to buttery French fries with a rustic look.
- The yield is approximately 12 potatoes, depending on their size.
- Make as many potatoes as will fit on the baking tray without touching to allow even crisping.
Nutrition
- Serving Size: 58 g
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 4.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 1.5 g
- Cholesterol: 7 mg
