Crispy Smashed Potato

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Crispy Smashed Potato

Smashed Potatoes are roasted potatoes with a slight twist! Parboiled potatoes are smashed using a spoon or fork and then roasted until golden and crispy. These crispy, crunchy potato bites, drizzled with olive oil, salt and pepper are simply delicious and satisfying!

Smashed Potatoes is the best potato recipe ever! Potatoes are tender on the inside, crispy on the outside with hint of black pepper. This is a quick, delicious and easy side dish for any meal!

I just love these potatoes right out of the oven. Rustic in appearance, these potatoes are fluffy on the inside and ultra-crispy on on both the underside and on the surface. My daughter loves getting involved while preparing these especially the smashing part! So, don’t worry about squashing them neat and flat- the more nubbly the surface- the better the crunch.

Smashed potatoes may look fussy, but they are really quite simple and satisfying to prepare. These ultra-crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake and enjoy! They are so versatile that they can be served with pesto, salsa, sour cream or just on their own with a drizzle of lemon.

Other recipe you might like are Beer Battered Onion Rings, Crispy Beer Battered Fish, Pan-Fried Sea Bass in a Lemon Caper Sauce, Hasselback Beetroot with Ginger, Lime Dressing, and Hasselback Potatoes.

Ingredients

500 grams baby potatoes
2-3 teaspoons olive oil
Salt to taste
½ teaspoon black pepper

Directions

Step-1

Boil the potatoes for 10-15 minutes either in the microwave or in a pan until cooked through but not falling apart.

Preheat the oven to 190C/170C fan/ gas 5.

Step-2

Once boiled, drain the water and transfer the potatoes to a baking tray lined with foil or parchment paper. Arrange the potatoes on the baking tray. Using a spoon, gently smash the potatoes and flatten them. Drizzle the olive oil and sprinkle salt and pepper.

Step-3

Bake in the oven for 10-15 minutes or until they turn golden brown, Serve immediately on its own or a dipping sauce or salsa.

Tips & Variations

I have used a variety of potatoes over the last few years and learnt that most potatoes work for this recipe, but my preferred ones are baby potatoes due to the size as they come out crispier and is like finger food. Usually, high starch potatoes yield a fluffier inside, whereas waxy potatoes are a bit less fluffy.
Feel free to add flavourings like garlic, thyme, rosemary, chilli flakes or any other dried herbs. I usually just add salt and pepper as due to the high heat other herbs do burn a bit, giving a slightly charred taste and appearance.
For garlic lovers, I sometimes infuse the olive oil with garlic and use it. Finely chop 2-3 garlic cloves and warm up the oil. Leave the garlic in the oil to infuse.
I do not peel the potatoes as the skin gets extra crispy while roasting.