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Smashed Potatoes
Smashed Potatoes

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Smashed Potatoes

Online recipe · as published / commonly shared

Servings 12 · Prep 10 min · Cook 1 hr 30 min · Total 1 hr 10 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Boiled potatoes, smashed flat and baked until crisp at the edges.

Cook potatoes

Choose one:

Potatoes – choose: 700g / 1.4 lb small potatoes (12 – 14) (Note 1)

Potatoes – choose: 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)

Bring a pot of water to the boil, and add:

1 tbsp salt (for boiling)

Cook the potatoes until soft. Small ones should take around 20 to 25 minutes. Medium ones might take 30 minutes. Split skins are fine. Alternatively, steam or microwave them.

Preheat the oven to 200°C/390°F (180°C fan).

Steam dry

Drain the potatoes and let them dry in the colander for 5 minutes or so.

Place them on the tray. Squish each with a large fork or potato masher, keeping it in one piece. Thinner potatoes are crisper; thicker ones have fluffier insides. A more nubbly surface gives better crunch.

Steam dry again

Leave them on the tray to steam dry for 5 minutes or so. This makes them crispier.

Drizzle

Drizzle with:

30g / 2 tbsp unsalted butter , melted

Then drizzle with:

1 tbsp olive oil

Sprinkle with:

3/4 tsp salt (for sprinkling)

1/4 tsp black pepper

Bake

Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip.

Serve hot, sprinkled if desired with:

Finely chopped parsley , optional garnish

Citations

Cookbook ancestor

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Reference: Simple Food by Jill Dupleix (2002). Publisher: Quadrille Publishing, 2002 edition, hardcover, ISBN 978-1903845387.

We put this together for personal use. See the citations. This is not a cookbook reprint.