Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table.
In the event that you are yet to encounter the delights of firm crushed potatoes, and my first experience was just 3 years back when I was acquainted with them by Claire from Sprinkles and Sprouts, an individual Australian food blogger, these will change your potato game until the end of time.
These taste like rich french fries, though they are look totally changed. “Natural”, I proclaim grandiosely. They’re cushioned within, and ultra firm on both the underside and on a superficial level. Every one of those edges are the awesome! Disregard crushing them perfect and level – the more nubbly the surface, the better the crunch.
Extra firm outwardly, soft within. They taste like French fries aside from they’re rich (and look more natural! ) These will be your new most loved route with potatoes! Makes 12, contingent upon size of potatoes. Make as numerous as can fit on the plate once crushed, as long as they aren’t contacting.
POTATOES – CHOOSE:
- 700g / 1.4 lb small potatoes (12 – 14)
- 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)
- 1 tbsp salt (for boiling)
- 30g / 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.
- 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 200°C/390°F (180°C fan).
- Steam dry: 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!
- Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
- 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.