Easy Smashed Potatoes

15 votes

Leave the skins on to make smashed potatoes - fluffy on the inside and crispy on the outside.

50 Minutes

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Ingredients

  • 1 kilogram potatoes
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh green herbs (optional)

Method

  1. Scrub the potatoes clean. Cut off parts where the potato has begun to sprout (if any).
  2. Place the potatoes in a pot and fill with water until just covered. Add a generous pinch of salt.
  3. Bring to a boil and simmer until the potatoes are tender (about 15-20 minutes).
  4. While the potatoes cook, preheat the oven to 180°C and drizzle or brush 1 tablespoon of the olive oil over a large baking sheet.
  5. When the potatoes are cooked, drain them in a large colander.
  6. Arrange in a single layer on the greased baking tray and flatten the cooked potatoes using the back of a fork, potato masher, or the bottom of a heatproof cup. The thinner they are, the crispier they’ll be.
  7. Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with salt and pepper.
  8. Bake for 20-25 minutes or until golden brown.
  9. Serve on its own as a snack or side or with your favourite sauce.
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