Smashed potatoes are potatoes that have been boiled, smashed, then roasted. Although it sounds hard, there’s no cutting involved, which makes clean up a breeze, and any level of cook can do this! Basically, you’re getting so much different flavors and textures from the different cooking techniques that it’ll be hard to go back to any other type of potato after you try these.
Ingredients
- 1 1/2 pounds of small potatoes of any type
- 3 tablespoons of melted butter
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- Start by bringing a large pot of water to a boil. Make sure to salt the water well and use cold water.
- Once the potatoes are fork tender, after about 20-30 minutes, strain them with a colander and let them cool in there for 5 minutes before putting them onto a baking sheet.
- Using another baking sheet on top, a pot, or even a potato masher, smash the potatoes so they’re flat. You don’t want to do that more than once because you want them to retain a flat-disc shape. Leave for another 5-10 minutes.
- Then, drizzle over the olive oil and butter, and salt the potatoes to your taste.
- Bake at 320 F for 40 minutes until they are super crispy and golden!
