Ingredients
Equipment
Method
- Boil potatoes: Bring a pot of water to a 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 is okay if the skin splits. You can also steam or microwave them.
- Preheat your oven to 200°C/390°F (180°C fan).
- Steam dry: Drain the potatoes and let them dry in the colander for about 5 minutes.
- Smash: Place the potatoes on a baking sheet. Use a large fork or potato masher to squish them, keeping them in one piece. Aim for thin for crispier results, or thicker for fluffier insides. A more nubbly surface will give better crunch.
- Steam dry again: Leave the smashed potatoes on the baking sheet to steam dry for another 5 minutes. This step makes them crispier.
- Drizzle: Drizzle the potatoes with melted butter, then olive oil. Sprinkle with salt and pepper.
- Bake: Bake for 45 minutes for small potatoes or 55 minutes for medium potatoes, or until deep golden and crispy. Do not flip them during baking.
- Serve hot, sprinkled with parsley if desired.
Nutrition
Notes
You can use any type of potato for this recipe. High starch potatoes will result in a fluffier inside, while waxy potatoes will be creamier. Small potatoes, about the size of a golf ball or smaller, will come out crispier and can be eaten like finger food. Larger potatoes will have the same crispiness on the surface but more fluffy potato on the inside because they are not squished as thinly. If you want to add garlic flavor, smash 2 cloves of garlic so they burst open. Place them in a small saucepan with the butter and melt, then let it infuse with garlic flavor. Discard the cloves and proceed with the recipe. For herb flavor, add a generous amount of dried or fresh herbs into the pot of boiling water so the potatoes get infused with flavor. Discard the herbs and proceed with the recipe.