Smashed Potato Recipe
These crispy potatoes are so simple and so damn good you will want them every night of the week!
Servings 4 people
Calories 345kcal
Ingredients
- 6 medium russet potatoes or similar fluffy potatoes
- 100 g butter
- 2 tbsp olive oil
- 2 cloves garlic crushed
- salt
- pepper
Instructions
- Wash the potatoes and cut into equal sized pieces. Make sure not to cut them too small.
- Boil in salted water for approx 15 minutes or until you can pierce easily with a knife/fork
- Drain the potatoes and leave for 5 minutes - see tips. Meanwhile melt the butter and stir in the garlic.
- Break the potatoes using a fork or potato masher. The goal is to have some bigger chunks and smaller fluffier bits too
- Brush the potatoes with the garlic butter, drizzle with olive oil and hit them with some salt & pepper too
- Bake in the oven at 180c for 35 - 45 mins, depending upon your level of crispiness!
Notes
Essential Tools
- chopping board
- sharp knife
- large saucepan
- baking tray
- microwaveable container
- colander
- basting brush / pastry brush
Tips/Tricks
- leaving the potatoes for 5 mins after draining allows for the steam to disappear and helps make the potatoes less soggy. This is something that should be done for all roast potatoes or mashed potatoes
- Any type of potato will work for this recipe but a fluffy potato I find is better than a waxier one
Alternatives
- make loaded crispy potatoes by adding BACON, CHEESE & SPRING ONIONS and grilling for a minute
- sprinkle CHILI FLAKES on 5 mins from the end to add some spice or add a little CAYENNE or PAPRIKA to your butter
- add some herbs like ROSEMARY or THYME to add a lovely aromatic flavour
Nutrition
Calories: 345kcal | Carbohydrates: 63g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 1459mg | Fiber: 5g | Sugar: 2g | Vitamin C: 18.6mg | Calcium: 48mg | Iron: 3.3mg