Soft on the inside, super crispy on the outside, and versatile with toppings… I know you’re already sold on these. Whilst they can take a bit longer than your standard roast potato to cook, these can easily be transformed into the base of a delicious meal. Try this dish with one of the three toppings I recommend (check out the garlic herb butter, pesto, and bolognese recipes) and you’ll understand the hype in no time.
Smashed Potatoes
Think of a topping or a cuisine, pair it with these potatoes, and you’ll have a match made in heaven (and think you’ve made a genius creation)
Course: Entree, Appetizers, DinnerCuisine: AustralianDifficulty: Easy
Servings
3
servingsPrep time
5
minutesCooking time
35
minutesTotal time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
6 small potatoes
Oil
Salt
Directions
- Boil the potatoes whole in their skins, in salted water for 15-20 minutes or until tender (you can easily pierce a fork through, but they don’t fall apart). In the meantime preheat your oven to 200 degrees and prepare a baking tray.
- Place the cooked potatoes onto the baking tray, then use a potato masher (or heavy object) and smash each potato down. Make sure to not completely destroy them and squish them too mash, but you make sure they’re flat.
- Drizzle with a generous amount of oil and salt and bake for 20-30 minutes or until golden and crispy. Top with one of the recommended toppings or enjoy as a side.
