Ultra Crispy Smashed Potatoes

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

1.4 lb small potatoes (12 - 14) (Note 1)

2 - 2.4lb medium potatoes (6 - 8)

1 tbsp salt (for boiling)

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)

Directions

Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.

Preheat oven to 390°F

Drain the potatoes and let them dry in the colander for 5 minutes or so.

Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

Serve hot, sprinkled with parsley if desired.

Nutrition

• Serving Size: 58 g
• Calories: 85 kcal