Prep: 10m // Cook: 1h,30m // Total: 1h,10m // Makes: 12

INGREDIENTS:
• 700g small potatoes (12 – 14) (Note 1)
• 1 – 1.2kg medium potatoes (6 – 8)
• 1 tbsp salt (for boiling)
• 30g / 2 tbsp unsalted butter (melted)
• 1 tbsp olive oil
• 3/4 tsp salt (for sprinkling)
• 1/4 tsp black pepper
• Finely chopped parsley (optional garnish)

METHOD:

STEP 1:
Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s ok if the skin splits. Alternatively, steam or microwave them.

STEP 2:
Preheat oven to 200°C/390°F (180°C fan).

STEP 3:
Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.

STEP 4:
Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

STEP 5:
Steam dry again: Leave on the tray to steam dry for 5 minutes or so – makes them crispier!

STEP 6:
Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

STEP 7:
Bake: Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

STEP 8:
Serve hot, sprinkled with parsley if desired.

Recipe by Recipe Box.