Go Back

Smashed Potatoes

These easy to prepare buttery smashed potatoes are crazy crispy on the outside and fluffy on the inside, a great accompaniment to your dinner or brunch meals, or even as a part of salads. They are best when they’re hot and fresh, so make sure to serve them right off the pan!
Print Recipe
Servings: 6 people
Ingredients Method

Ingredients
  

  • 1 kg small potatoes skins on
  • 4 tbsp butter
  • 1 tbsp olive oil or oil of your choice
  • salt and pepper to taste
  • paprika or chilli powder optional
  • finely chopped coriander or parsley

Method
 

  1. Wash the potatoes really well making sure to scrub them if the skins are dirty.
    Put the potatoes in a large pan and cover with water, then bring them to a boil. Let them boil until tender, then drain them and let the potatoes sit on the colander to steam in their own heat for about 5 minutes.
    In the meantime, preheat the oven at 180 C. Mix the melted butter with the oil and set aside.
    Place the potatoes on a lightly oiled tray, leaving enough room around each one. Use a fork or potato masher to squish them one at a time, try to make sure they each remain in one piece.
    Brush the butter-oil mixture on each flattened potato. Sprinkle with salt and pepper and a small pinch of paprika or chilli powder if you want the extra heat/colour.
    Bake for about 20-30 minutes or until golden and crispy. Do not flip them over! Sprinkle with coriander in the last few minutes of baking.
    Serve immediately.