Super Crispy Smashed Potatoes
Super Crispy Smashed Potatoes. You really can’t beat these golden crunchy beauties. I’m a HUGE potato fan and love them in all forms and sizes. But I think smashed must be one of my favourites. The thinner you smash them, the crispier they get. Depends on what you’re in the mood for: Crunchy all the way or crispy outside and fluffy inside.
The magic starts with the waxy potatoes— boiled until fork-tender, then gently (or not so gently) smashed. A drizzle of olive oil, a sprinkle of salt, and into the oven they go, transforming into the most addictive little bites.
Super Crispy Smashed Potatoes are the ultimate side dish but honestly, I could eat a whole tray on their own. Dip them in sour cream, dunk them in aioli, or just enjoy them straight from the pan (because waiting is overrated). Whether you’re serving them up for a dinner party or just treating yourself, these crispy, golden nuggets never disappoint.
So, how do you like yours? Super crispy, ultra-thin, or with a bit of fluff in the middle? However you do it, one thing’s for sure—once you start eating, it’s impossible to stop.
Recipe inspired by Recipe Tin Eats. In the mood for more smashing? Then try my Smashed Crispy Roasted Parsnips, or what about Smashed Jeruzalem Artichokes? Something more fresh? Then these Smashed Cucumber with Soy Sauce are for you!.
Super Crispy Smashed Potatoes
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 750 g potatoes (waxy and starchy both work)
- 2 tbsp olive oil (divided)
- Good pinch coarse sea salt
- Freshly ground black pepper
- Herbs if you like (rosemary, thyme, paprika)
Instructions
Wash the potatoes, leave the skin on. If very large halve them otherwise leave whole. Make sure they're all roughly the same size.
Add the to a pot of cold salted water, put the lid on a bring to a boil. When it starts to boil cook on medium heat for ± 20 - 25 minutes (could be slightly shorter or longer due to the size).
Preheat the oven to 200°C.
Drain and let the potatoes steam dry in the pan for ± 5 minutes.
Drizzle 1 tbsp olive oil onto a baking sheet, I like to bake these without baking paper for extra crispiness, but with is fine too.
Pour the potatoes onto the baking sheet, toss gently to coat with the olive oil a bit. Use the pan you cooked them in or a large glass and press down to smash the potatoes. The thinner the crispier they will get. Let them dry out for another 5 minutes.
Drizzle more olive oil over te top and season well with pepper and salt (add herbs like thyme, rosemary or paprika if you like).
Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
