Crispy Smashed Potatoes
Boiled, squashed and roasted until the edges are shatteringly crisp.
Squashing the boiled potatoes creates rough edges that turn golden and crunchy in the oven.
Let them steam dry after boiling for the crispest result.
Ingredients
Serves
Method
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Boil
Boil the potatoes in salted water for 15 minutes until tender. Drain and steam dry for 5 minutes.
Timer: 15:00
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Squash
Spread on an oiled tray and press each one flat with the bottom of a glass.
-
Roast
Drizzle with the oil, scatter with rosemary and salt, and roast at 220°C (200°C fan) for 35 minutes.
Timer: 35:00