Easy Crispy Smashed Potatoes

Crispy smashed potatoes are a perfect way to cook potatoes with an ultra crispy skin, crunchy nooks and crannies and soft buttery potato on the inside. Everyone loves these and they are the first to go at any barbecue we have.

Nooks and crannies 

When you squash your potatoes try to create as many rough edges as possible as these are the bits that get tinged with golden crispiness which is exactly what you’re after. The oil and butter seeps into these  nooks and crannies and creates the crispiness.

Potatoes

Select potatoes that are roughly the same size, and potatoes that are starchy, such as

• pontiacs
• coliban
• desiree
• russet
• idaho
• Yukon gold

Crispy smashed potatoes topping suggestions

• sour cream and chives
• melted butter with minced garlic
• grated parmesan
• pesto
• guacamole
• fried bacon with sour cream and spring onions

Check out some more winning vegetable recipes

• spicy red lentils with capers and currants

• asparagus with greek salad medley

• creamy muffin tin potato stacks

• zucchini fritters with a turkish twist

• cauliflower with blue cheese gratin

What’s your favourite potato recipe? We would love to hear from you in the comments below when you make these golden crispy smashed potatoes.

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Yield: as many as you like!

Crispy Smashed Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Crispy smashed potatoes isn't so much a recipe, as a technique. Use as many potatoes as you need, and boil, smash and bake away!

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Ingredients

• as many even sized potatoes that you wish
• extra virgin olive oil 
• melted butter
• salt
• freshly ground black pepper

Instructions

• boil potatoes till tender
• drain and leave to cool in colander till they are cool enough to handle
• preheat oven to 190 c(375 f)
• line a baking sheet with baking paper
• squash potatoes till you have as many peaks as possible
• drizzle melted butter over each potato
• drizzle olive oil over each potato
• sprinkle with salt and pepper
• bake on middle shelf for 40-50 minutes or until golden brown
• serve and enjoy!

Notes

• you can boil the potatoes a day or 2 ahead and leave in the refrigerator before squashing them until you're ready to bake the potatoes

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g

Cooper

One of Coopers favourite past times is eating pegs, if one falls on the ground…….. it’s gone