Description
Ultra crispy smashed potatoes that are buttery, golden, and perfectly crisp on the outside while soft and fluffy inside. A simple yet irresistible side dish that pairs with almost anything.
Ingredients
700 g small potatoes
1 tbsp salt, for boiling
30 g unsalted butter, melted
1 tbsp olive oil
3/4 tsp salt, for sprinkling
1/4 tsp black pepper
finely chopped parsley, optional garnish
Instructions
- Bring a pot of water to a boil and add 1 tbsp salt. Cook the potatoes for 20–25 minutes until tender.
- Preheat the oven to 200°C (180°C fan).
- Drain the potatoes and let them steam dry in a colander for 5 minutes.
- Place the potatoes on a baking tray and gently smash each one using a fork or potato masher, keeping them mostly intact.
- Let the smashed potatoes sit for another 5 minutes to dry further.
- Drizzle melted butter and olive oil over the potatoes, then sprinkle with salt and black pepper.
- Bake for about 45 minutes until deep golden and crispy. Do not flip during baking.
- Serve hot, garnished with chopped parsley if desired.
Notes
Add garlic powder or paprika for extra flavor.
Sprinkle grated parmesan before baking for a cheesy crust.
Fresh herbs like rosemary or thyme add an aromatic touch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 180°C to restore crispiness; avoid microwaving.
For larger potatoes, cut into chunks before boiling.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 8 mg
