Recipe: Ultra Crispy Smashed Potatoes

This potato recipe might take a little longer to make but the wait it worth it. Great side with Oven Baked Chicken

Prep time: 30 mins I Cook time: 55 mins I Total time: 1.5 mins I Makes 4 servings

Ingredients

Main Ingredients:

Instructions

Bring a pot of water to the boil, add 1 tbsp salt and 1 tbsp baking soda. 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 390°F (180°C fan).
Drain the potatoes and let them dry in the colander for 5 minutes or so.
Line a baking sheet with parchment paper, and then one at a time place a potato on your baking sheet and flatten them – I like to use the bottom of a 12 oz. drinking glass, but you can also use a fork, or potato smasher. The thinner you make them, the crispier they will be; thicker = fluffier insides, more nubbly surface = better crunch.
Leave on the tray to steam dry for 5 minutes or so to dry out a little. Melt butter in microwave for 20 seconds and then brush or drizzle with melted butter. Sprinkle with salt and pepper.
Bake: Bake for 45-55 minutes, or until deep golden and crispy. Do not flip! Serve hot.

Equipment Needed