Ingredients

  • 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

Difficulty : Medium

Serves : 4

Buttery CRISPY SMASHED POTATOES!

Cooking Steps

  • 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, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
  • 2
    Preheat oven to 200°C/390°F (180°C fan).
  • 3
    Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
  • 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!
  • 5
    Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
  • 6
    Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
  • 7
    Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
  • 8
    Serve hot, sprinkled with parsley if desired.

Ingredients

  • 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

Cooking Steps

  • 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, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
  • 2
    Preheat oven to 200°C/390°F (180°C fan).
  • 3
    Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
  • 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!
  • 5
    Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
  • 6
    Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
  • 7
    Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
  • 8
    Serve hot, sprinkled with parsley if desired.

Difficulty : Medium

Serves : 4

Buttery CRISPY SMASHED POTATOES!