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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ultra Crispy Smashed Potatoes Recipe

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This recipe for Ultra Crispy Smashed Potatoes is from Favorite Recipes from the Kober Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12-14 small yellow potatoes

1 T salt (for boiling)

2 T butter, melted

1 T olive oil

3/4 tsp salt (for sprinkling) - I use kosher salt
1/4 tsp black pepper
Directions:
Directions:
1. 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 ok if the skin splits. Alternatively, steam or microwave them.

2. Preheat oven to 390°F.

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

4. Smash! Place on a cookie sheet, 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!

5. Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

6. Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

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

 

 

 

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