Yesterday, I went to the farmers market and picked up some super yummy yellow gold small, round potatoes. These have a very thin skin and a buttery taste. They taste absolutely AMAZING roasted, so I knew that’s what I wanted to do with them tonight.
But, for a slight twist, I decided to smash them for a slightly crispy and slightly fluffy texture. And let me tell you, these are so so so so so good!!!!! I don’t know if I’ll ever be able to just roast them plainly ever again! I might have ruined plain roasted potatoes for my kids, too. They thought these were good and special! Always a win with kids… 🙂
I served these with my favorite salmon dinner (this one) and some broccoli – perfect springtime dinner.Â
What’s your favorite go-to weekend dish? Let me know in the comments below! Happy cooking.Â
Ultra Crispy Smashed Potatoes
Ingredients
- 1 1/2 lbs small potatoes
- 1 tablespoon salt (for boiling)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh herbs, to serve (optional)
Directions
- Bring a pot of water to the boil, add 1 tablespoon salt. Cook potatoes until soft, about 20 minutes (depending on size).
- Meanwhile, preheat oven to 400 degrees.
- Drain the potatoes and let them dry in the colander for 5 minutes.
- Place on the tray and use a large mug, fork, or potato masher squish them, keeping them in one piece.
- 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 about 45 minutes or until deep golden and crispy. Do not flip!
- Serve hot, sprinkled with fresh herbs, if desired. Enjoy!
Season Generously 