Smashed Potatoes

Ingredients

Potatoes – choose:

• 700g / 1.4 lb small potatoes (12 – 14)
• 1 – 1.2kg / 2 – 2.4lb medium potatoes (6 – 8)

Cooking

• 1 tablespoon salt (for boiling)
• 2 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• 3/4 teaspoon salt (for sprinkling)
• 1/4 teaspoon black pepper
• Finely chopped parsley, optional garnish

Directions

1. Cook potatoes: Bring a pot of water to the boil, add 1 tablespoon 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 the tray then use a large fork or potato masher to squish them, keeping them in one piece.
5. Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier.
6. Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
7. Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
8. Serve hot, sprinkled with parsley if desired.

Attribution

Naegi Mahashi, recipe tin eats