Recipe for crushed potatoes
Granted, these may not be the healthiest potatoes you can decide to make, but at home, we LOVE crispy potatoes, and these are simply all in on crispiness!
The idea behind smashed potatoes is to create more surface that can become crispy.
Smashed Potatoes Recipe
Ingredients
- 1 kg Potato
- 14.9 gram Vinegar
- Salt and Pepper
- 68.25 gram Oil
Instructions
- Boil the potatoes in water with vinegar for 10 minutes.
- Drain the water from the potatoes and place them on a rack, where they can cool/steam off for 5 - 10 minutes. This removes some of the moisture, which is your enemy in the quest to get the potatoes crispy.
- Give the cooled potatoes a press, for example with a potato masher. You don't need to press too hard, just enough to break them a little at the top (and bottom if they're on a rack). The idea is to create more surface area that can become crispy.
- Season the potatoes with salt and pepper.
- Pour oil into a small bowl and toss the potatoes in it. If you're patient, toss each potato individually to ensure they all get well-coated in oil.
- Place the potatoes in an ovenproof dish and put the dish in the oven.
- Cook them at 180 degrees Celsius (356 degrees Fahrenheit) (fan-assisted) for 30 - 45 minutes. Every 15 minutes, open the oven, give the potatoes another little press, and baste each potato with a bit of oil from the dish. Continue this until they are golden and crispy. It took me about 45 minutes, but you can stop after 30 minutes - I just went all-in on crispiness 🙂
- Take the potatoes out of the oven when they are done. Place them on paper towels to absorb excess fat and serve immediately.