Crispy Smashed Potatoes
Smashed Potatoes - crunchy, golden brown and crispy smashed potatoes. This easy recipe is so good you'll want these smashies every day.
Servings: 6 people
Calories: 168kcal
Ingredients
- 1 1/2 lb (750g) baby potatoes (the smallest you can find)
- 1/4 cup olive oil
- 1 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped flat-leaf parsley
Instructions
- Preheat oven to 425°F (218°C).
- Fill the bottom of a large microwave-safe bowl with 1/2-inch (1cm) of water. Put the potatoes in it and cover with plastic wrap. Poke the wrap a few times with a fork.
- Microwave on high heat for 10 minutes until the potatoes are cooked and can be easily pierced through with a fork. Microwave for a few more minutes if they are still hard.
- Remove and uncover the wrap. Drain and cool the potatoes until just warm. Pour the oil onto a large rimmed baking sheet and sprinkle the oil with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Arrange the potatoes on the baking sheet and smash them into rounds using flat-bottom cup or the heel of your hand. Sprinkle the top of the potatoes with the remaining salt and pepper.
- Put the baking sheet on the floor of the oven (bottom part and not on the rack) and roast until the undersides are crispy but not burnt, about 12-15 minutes. Remove the baking sheet from the oven and use a flat spatula or turner to flip the potatoes.
- Roast for another 10-15 minutes until the other sides are crispy. Remove from the oven, transfer the smashed potatoes to a serving platter, garnish with chopped parsley and serve immediately.
Notes
Adapted from: Cravings Hungry for More by Chrissy Teigen.
Nutrition
Serving: 6people | Calories: 168kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 589mg | Fiber: 3g | Sugar: 1g