Crispy Smashed Potatoes
Move over chips, these super crispy smashed potatoes are the perfect easy appetiser! Serve with sriracha mayo or dipping sauce of your choice.
Servings 4 people
Calories 93kcal
Cost $5
Ingredients
- 1 kg small potatoes washed
- 3 tbsp olive oil
- generous pinch of salt
To serve
- fresh parsley leaves chopped
- sriracha mayonnaise or dipping sauce of choice
Instructions
- Preheat oven to 200C/390F.
- Prick potatoes with a fork. Boil the potatoes for about 20 minutes in salted water until soft and a fork can easily pierce them.
- Drain the potatoes and transfer to a baking tray. Press the potatoes down using the bottom of a glass or a potato masher to flatten them. The skin will break open. Press them so they are flattened but not breaking apart, about 2.5-3cm / 1 inch thick.
- Drizzle over the olive oil and salt.
- Bake for 30 minutes, then check colour. Depending on your oven, to get them SUPER crispy they may need another 10 – 20 minutes. Keep checking on them every 10 minutes until they are golden and starting to brown around the edges.
- Serve immediately with dipping sauce of choice, garnish with parsley.
Nutrition
Calories: 93kcal | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 0.2mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.1mg
Lucy says
Everybody loved these!! Will definitely make again
Alex - @alexjgreeeen says
Loved these smashed potatoes and may have made them several times. Really simple AND delicious? Perfect combo. Thanks Liz! Smashed it as ever
Karina Banno says
Super yummy! Easy to make. Crunch and a great side to any dinner on a cold night.
Adele says
These were a winner in our house! Delicious and full of flavour with the Sriracha mayo. Yum!
Jo C says
Easy and delicious!
Mai says
A family favorite that everyone can enjoy, including a picky toddler! We love these as a snack or to accompany a main dish.
Marion Klingel says
Love it!
Gareth Tan Yiam Leem says
Looks yummy, gotta try it!