How to Make Easy Crispy Smashed Potatoes!

All the tips to making Crispy Smashed Potatoes where the outside has a delicious crunch and the inside is smooth and creamy!

Now is the time to admit I have a little weakness (obsession) for crispy potatoes!

You know the type that has a creamy smooth centre and a terrific, crispy, crunch on the outside. The type that you really can't just stop at one .... or two.... or more!

If I had to choose I would never want to make potatoes any other way again!

I think the best part is that they go perfectly with any type of meal... steak, chicken, pork, bbq, salad.... or breakfast! (...insert shocked look here!)

This recipe is the no-fuss way of making these heavenly potatoes ... nothing too fancy, just the best way to get those golden crispy, creamy potatoes, ready to be topped with the toppings of your desire.... or even just eaten on their own.

Ingredients to make Crispy Smashed Potatoes!

• potatoes - washed and with the skin on (I find the little yellow potatoes work the best)
• olive oil
• salt
• rosemary

How to make Crispy Smashed Potatoes!

• Wash the potatoes (if you prefer remove any imperfection or potato eyes.)
• Preheat the oven to a hot oven 200ºC or 450ºF
• In an microwave bowl, cook the potatoes until they are tender (so you can put a fork in them and the fork pushes through easily - they are then  'squishable'). You can also boil the potatoes in a saucepan of salted boiling water.
• Line a baking tray with baking paper.
• In the microwave bowl or saucepan, drain the water and drizzle in olive oil and sprinkle in the rosemary and salt... then shake the bowl to cover all the potatoes with the olive oil and slightly 'rough' them up.
• Add them to a lined baking tray
• The using a potato masher 'squish' the potatoes to flatten them.

• Bake them in the hot oven for 15 mins and then turn them over and put them back in the oven for another 15 to 20 mins or until golden and crispy.  This way both sides are nice and crispy!

...and then top them with your favourite topping. We use creamy beetroot hummus or you could simply top with parmesan cheese while they are still hot and a dollop of sour cream ... ok, now my mouth is watering! 😉

Recipe for Easy Crispy Smashed Potatoes! 

How to Make Crispy Smashed Potatoes!

 

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The easy way to making Crispy Smashed Potatoes where the outside has that terrific, crispy, crunch and the inside is smooth and heavenly creamy!

Author: www.sparklesintheeveryday.com

Ingredients

• potatoes - washed and with the skin on (I find the little yellow potatoes work the best)
• olive oil
• salt
• rosemary

Instructions

1. Wash the potatoes (if you prefer remove any imperfection or potato eyes.)
2. Preheat the oven to a hot oven 200ºC or 450ºF
3. In an microwave bowl, cook the potatoes until they are tender (so you can put a fork in them and the fork pushes through easily - they are then 'squishable'). You can also boil the potatoes in a saucepan of salted boiling water.
4. Line a baking tray with baking paper.
5. In the microwave bowl or saucepan, drain the water and drizzle in olive oil and sprinkle in the rosemary and salt... then shake the bowl to cover all the potatoes with the olive oil and slightly 'rough' them up.
6. Add them to a lined baking tray
7. The using a potato masher 'squish' the potatoes to flatten them.
8. Bake them in the hot oven for 15 mins and then turn them over and put them back in the oven for another 15 to 20 mins or until golden and crispy. This way both sides are nice and crispy!
9. and then top them with your favourite topping. We use creamy beetroot hummus or you could simply top with cheese while they are still hot and a dollop of sour cream!

3.5.3226

Enjoy!!

😉

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