Ultra Crispy Smashed Potatoes

Instructions

Step 1

Bring a pot of water to the boil, add 1 tsp 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.

Step 2

Preheat oven to 390°F.

Step 3

Drain the potatoes and let them dry in the colander for 5 minutes.

Step 4

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.

Step 5

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.

Step 6

Bake for 45-55 minutes, or until deep golden and crispy. Do not flip! Serve hot.

Notes About Recipe

• this is a great side for Slow Cooker Salsa Chicken

Download Recipe

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