Imported from Instagram
Boiled Crispy Smashed Potatoes
Small potatoes are boiled until fork-tender, gently smashed, coated with olive oil, and baked until golden brown and crisp. The recipe uses a simple salt-and-pepper seasoning and parchment-lined baking tray for easy preparation.
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Ingredients
- 1.5 lb small potatoes (The author notes that their baking tray fit 16 potatoes.)
- 4 tbsp olive oil (The author notes this is approximately 1 tbsp per 4 potatoes.)
- salt (To taste; used for seasoning the potatoes and the cooking water if desired by the cook.)
- black pepper (To taste.)
Steps
- 1
Boil the small potatoes for about 15–30 minutes, until they are fork-tender.
- 2
While the potatoes cook, preheat the oven to 400°F (205°C).
- 3
Line a baking tray with parchment paper.
- 4
Drain the potatoes and let them sit for a few minutes so they can dry.
- 5
Transfer the potatoes to the prepared baking tray. Use a glass to gently smash each potato down. Do not smash them so hard that they break apart.
- 6
Pour the olive oil over the smashed potatoes.
- 7
Season the potatoes with salt and pepper.
- 8
Bake for 30–50 minutes, until the potatoes are golden brown.
Notes
The source provides ranges rather than exact cooking times: boil for about 15–30 minutes and bake for 30–50 minutes. Total time will vary depending on potato size and the desired level of browning.
Nutrition per serving
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