Ingredients
Equipment
Method
- Boil the potatoes: Bring a large pot of water to a boil. Add 1 tablespoon of salt. Cook the potatoes until they are soft. Small potatoes will take about 20 to 25 minutes, and medium potatoes may take around 30 minutes. The skin may split, which is okay.
- Preheat your oven to 200°C (390°F), or 180°C (350°F) for fan ovens.
- Drain and dry the potatoes: Drain the cooked potatoes in a colander and let them air dry for about 5 minutes.
- Smash the potatoes: Place the dried potatoes on a baking sheet. Use a large fork or a potato masher to gently squish each potato, trying to keep them in one piece. Aim for thinness for crispier results or slightly thicker for fluffier insides. A more uneven surface will create better crunch.
- Steam dry again: Leave the smashed potatoes on the baking sheet to steam dry for another 5 minutes. This step helps them become crispier.
- Add fat and seasoning: Drizzle the potatoes with melted butter, then with olive oil. Sprinkle evenly with salt and pepper.
- Bake until golden: Bake for 45 minutes for small potatoes or 55 minutes for medium potatoes, or until they are deep golden brown and crispy. Do not flip them during baking.
- Serve: Serve the crispy smash potatoes hot. Sprinkle with chopped parsley if desired.
Nutrition
Notes
You can use any type of potato for this recipe; all varieties work well. High-starch potatoes will result in a fluffier interior, while waxy potatoes offer a creamier texture. Small potatoes, about the size of a golf ball or smaller, will become crispier and are suitable for eating as finger food. Larger potatoes will have a crispy surface but a more substantial fluffy interior because they are not smashed as thinly. Both textures are delicious.
If you want to add garlic flavor, gently smash 2 cloves of garlic with the side of your knife until they burst. Place them in a small saucepan with the butter and melt the butter. Let it infuse for a few minutes, then discard the garlic cloves and use the infused butter in the recipe. For herb flavor, add a generous amount of dried or fresh herbs to the boiling water with the potatoes. Discard the herbs before proceeding.