Description
Learn how to make crispy smashed baked potatoes with butter and herbs. A simple, flavorful side dish perfect for any meal.
Ingredients
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700g / 1.4 lb small potatoes (12–14) or
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1–1.2kg / 2–2.4 lb medium potatoes (6–8)
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1 tbsp salt (for boiling)
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30g / 2 tbsp unsalted butter, melted
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1 tbsp olive oil
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3/4 tsp salt (for sprinkling)
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1/4 tsp black pepper
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Finely chopped parsley (optional garnish)
Instructions
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Prepare Potatoes:
Wash potatoes thoroughly. Leave skins on for extra texture and nutrients. -
Boil Potatoes:
Place potatoes in a large pot with water and 1 tablespoon salt. Bring to a boil and cook until tender when pierced with a fork (about 15-20 minutes). -
Preheat Oven:
Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it. -
Drain and Cool:
Drain potatoes well and allow them to cool slightly so they can be handled. -
Smash Potatoes:
Place potatoes on the baking sheet. Using the bottom of a glass or a potato masher, gently press each potato to flatten to about 1/2 inch thickness without breaking apart. -
Season and Add Fats:
Brush melted butter and olive oil generously over the smashed potatoes. Sprinkle with salt and black pepper. -
Bake:
Bake for 20-25 minutes, or until potatoes are golden and crisp on the edges. -
Garnish and Serve:
Sprinkle with chopped parsley if desired. Serve hot as a side dish.
Notes
Choose waxy potatoes for the best texture.
Be gentle when smashing to keep potatoes intact but thin enough to crisp.
Butter adds richness, olive oil helps crispness; do not skip either.
Adjust salt and pepper to taste.
Keywords: Smashed Baked Potatoes