Ultra Crispy Smashed Potatoes

 

Skill Level

Moderate

Time

1.5 hrs

Serves

4

 

Calories

140

Protein

3g

Fat

5.5g

Carbs

19g

Equipment Needed

  • Medium-to-large Pot
  • Oven
  • Baking sheet
  • Silicone Baking Sheet, or parchment paper, or 
  • Colander/strainer

Optional:

  • butter brush

Ingredients

  • 16 mini potatoes / 16 1-inch cubed potato pieces
  • 2 Tbsp margarine
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp pepper

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

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