Buttery smashed potatoes: The crispiest potatoes with dinner

Are you a big fan of making a nice roast for your family? Whether it’s chicken, pork or beef, you want some crispy potatoes to go with your meal. These buttery smashed potatoes are super fluffy on the inside and crispy on the outside. By smashing the potatoes without breaking them apart, the edges of the potatoes become extra crispy, especially if you use baby potatoes which often have thicker skins that larger ones.

Buttery smashed potatoes

If you bought packaged baby potatoes, cut the end off one of the corners of the packet and microwave them. They will steam until soft and cut down on cooking time. You can add some garlic to the butter or make some garlic butter for dipping when serving. They are best served with a nice big roast with your whole family. If you want to make them as platter snacks, make a mayo and mustard dipping sauce to go along with them.

ALSO READ: Roast chicken with almonds: Nothing better than a roasted dinner

Upgrade your Sunday roast with some crispy and buttery smashed potatoes. They’re the golden brown treats you’ve always wanted.

Buttery smashed potatoes recipe

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Recipe by Carla Zinkfontein Course: SidesCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

20

minutes

Ingredients

• 700 g 700 small potatoes

• 1 tbsp 1 salt (for boiling)

• 2 tbsp 2 unsalted butter, melted

• 1 tbsp 1 olive oil

• 3/4 tsp 3/4 salt (for sprinkling)

• 1/4 tsp 1/4 black pepper

• Finely chopped parsley, optional garnish

Method

• Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s fine if the skin splits.
• Preheat oven to 200°C.
• Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes.
• Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
• Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
• Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
• Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
• Serve hot, sprinkled with parsley if desired.

Notes

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