Simply Sides - Ultra-Crispy Smashed Potatoes

From Nagi at recipetineats.com, these buttery, crispy smashed potatoes will be your new favorite potato recipe. Ultra-crispy on the outside and fluffy on the inside, these taste like buttery French fries, but they look completely different. Forget squashing them neat and flat – the more nubbly the surface, the better the crunch!

Ultra-Crispy Smashed Potatoes

1.4 lb. small potatoes (12 - 14) 

2 - 2.4 lb. medium potatoes (6 - 8), cut into large chunks

1 tbsp salt (for boiling)

2 tbsp unsalted butter, melted

1 tbsp olive oil

3/4 tsp salt (for sprinkling)

1/4 tsp black pepper

Finely chopped parsley, optional garnish

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 400℉.
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. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface makes for better crunch!
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.