Smashed Potatoes

Name: Smashed Potatoes
Cuisine: World Cuisine
Ingredients: 15 small potatoes; 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

8 steps

Unknown source, if you know where it originated, please let me know! That aside, this has quickly become a family favorite and a weekly rotation in our house.

Updated at: Fri, 29 Mar 2024 14:03:13 GMT

Nutrition balance score

Good

Glycemic Index

High

Nutrition per serving

Calories1933.9 kcal (97%)

Total Fat40.5 g (58%)

Carbs362 g (139%)

Sugars17 g (19%)

Protein42.8 g (86%)

Sodium8851 mg (443%)

Fiber43.7 g (156%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

15potatoes

small

1 Tbspsalt

for boiling

30gunsalted butter

melted

1 Tbspolive oil

¾ tspsalt

for sprinkling

¼ tspblack pepper

parsley

Finely chopped, optional garnish

Instructions

Step 1

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. It's ok if the skin splits. Alternatively, steam or microwave them.

Step 2

Preheat oven to 400°F.

Step 3

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

Step 4

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!

Step 5

Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

Step 6

Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper. (And whatever your favorite seasoning are).

Step 7

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

Step 8

Serve hot, sprinkled with parsley if desired.