Easy Crispy Smashed Potatoes

The Easiest Crispy Smashed Potatoes

I was introduced to these crispy smashed potatoes by a friend who was visiting us in the Loire; she offered to make the potatoes for a BBQ dinner and I’ve been making them ever since! They’re so delicious, crispy on the outside and fluffy on the inside and the addition of the onions makes them even tastier…and of course healthier!

So if you’ve got a bag of potatoes hanging around, that you haven’t got round to using yet, this recipe is perfect….here you go!

 

To make these crispy smashed potatoes, you’ll need….

  • Potatoes; choose small/medium potatoes, evenly sized as far as possible
  • Salt
  • Rapeseed oil
  • Pepper
  • 2-3 onions, thickly sliced

Here’s how….

Wash the potatoes, scrubbing the skin well and put them in a large pan of salted water and bring to the boil.

Cook until they are soft, for around 20-25mins. Don’t worry if the skins split at this stage.

Meanwhile, preheat the oven to 180°C

Drain the potatoes ensuring all the water has been discarded and let them dry in the pan or a colander, with the lid off for around 5 minutes.

Brush a little oil over the base of a lined baking tray and then lay out the potatoes. I use the oven tray itself so there’s plenty of space to lay them out without crowding them. Using a potato masher (or a fork), press down firmly to squash them but keeping them intact. The thinner you can get them, the thinner the crispier they’ll be!

If time allows, leave them to dry out a little more for another 5mins. Then drizzle them with oil and sprinkle with salt and pepper.

Roast in the oven for around 25-30 mins until they are starting to look golden and crispy. Now add in the onions, drizzled with a little olive oil for the final 10-15mins, until the potatoes are a deep golden colour and crispy, taking care that the onions do not over crisp.

Serve immediately alongside grilled meats or salads with a BBQ or simply as a delicious potato alternative dish. Try them as an accompaniment to this Harissa Chicken and Aubergine

 

TIP

You can bake head for around 25mins, saving the final 15-20mins along with the onions to finish off before you’re ready to serve. They can be stored in the fridge for 3-4 days before warming through before serving.

If you want added flavour, you could sprinkle with garlic/onion powder before baking. Or garnish with a sprinkle of fresh/dried herbs or smoked paprika.

 

 

 

 

 

 

 

 

 

You may also like

Leave a comment