Description
Crispy, golden, and buttery smashed potatoes with a soft, fluffy interior. A comfort food staple, these potatoes are perfect for any occasion, easy to make, and full of flavor.
Ingredients
700g small potatoes
1–1.2kg medium potatoes
1 tbsp salt (for boiling water)
30g unsalted butter, melted
1 tbsp olive oil
¾ tsp salt (for sprinkling)
¼ tsp black pepper
Optional: Garlic powder, Flaky sea salt, Parsley
Instructions
- Boil the potatoes: Place the small and medium potatoes in a large pot of salted water. Boil for 20–30 minutes, or until fork-tender. Drain the potatoes and let them dry for 5 minutes.
- Preheat your oven: Set your oven to 200°C / 390°F (or 180°C fan).
- Smash the potatoes: On a baking tray, gently press the boiled potatoes with a masher or fork until they are slightly smashed. Let them sit for another 5 minutes to allow the edges to firm up a bit.
- Season and butter up: Drizzle the melted butter and olive oil over the smashed potatoes. Sprinkle with salt, pepper, and garlic powder (if using).
- Bake to golden bliss: Roast the potatoes in the preheated oven for 45–55 minutes, until they are deeply golden and crisp. Don’t flip them—let the heat do the work to get that crispy texture.
- Garnish and serve: If you feel like it, garnish with fresh parsley. If not, serve the potatoes as-is, warm and unapologetically crispy.
Notes
For extra flavor, add garlic powder, smoked paprika, or chili flakes to the seasoning.
Use a potato masher to create different levels of smash for varied textures.
Top the potatoes with a dollop of sour cream or a drizzle of blue cheese sauce for added richness.
Can be made ahead by boiling and smashing the potatoes in advance, then roasting just before serving.
Freezing the potatoes is possible, but the texture may change slightly after reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
