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BUTTERY SMASHED POTATOES RECIPE

February 7, 2023 Emmanuel Pelumi

Do you like cooking a delicious roast for your loved ones? Crispy potatoes are a must-have side dish when eating meat of any kind. The smashed potatoes are light and airy on the inside and crunchy on the surface because to the generous amount of butter used. If you use tiny potatoes, which often have thicker skins than larger potatoes, you may get additional crispy edges by pounding them without breaking them apart.

BUTTERY SMASHED POTATOES TIPS

To cook baby potatoes from a package, just remove a corner of the packaging, snip off the tip, and microwave the potatoes. They may be steamed to tenderness in a fraction of the time normally required. When serving, try dipping the food in garlic butter. They taste finest when shared between loved ones over a scrumptious roast. Put up a mayonnaise and mustard dipping sauce to serve with them if you’re planning on serving them as appetisers on a plate.

Crispy, buttery smashed potatoes are the perfect complement to a Sunday roast. You’ve finally found the golden snacks your heart has been craving.

BUTTERY SMASHED POTATOES RECIPE

Recipe by Carla Zinkfontein

Course: Sides

Cuisine: Global

Difficulty: Easy

Servings: 6 servings

Prep time: 15 minutes

Cooking time: 1 hour 5 minutes

Total time: 1 hour 20 minutes

INGREDIENTS

700 g small potatoes
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

METHOD

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 fine if the skin splits.
Preheat oven to 200°C.
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes.
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 = better crunch!
Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
Drizzle with butter, then olive oil. Sprinkle with salt and pepper.
Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!
Serve hot, sprinkled with parsley if desired.

»BUTTERY SMASHED POTATOES RECIPE«

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