Move over chips, these super crispy smashed potatoes are the perfect easy appetiser! Serve with sriracha mayo or dipping sauce of your choice.
Course Appetizer
Prep Time 5 minutesminutes
Cook Time 50 minutesminutes
Total Time 55 minutesminutes
Servings 4people
Calories 93kcal
Cost $5
Ingredients
1kgsmall potatoeswashed
3tbspolive oil
generous pinch of salt
To serve
fresh parsley leaveschopped
sriracha mayonnaiseor dipping sauce of choice
Instructions
Preheat oven to 200C/390F.
Prick potatoes with a fork. Boil the potatoes for about 20 minutes in salted water until soft and a fork can easily pierce them.
Drain the potatoes and transfer to a baking tray. Press the potatoes down using the bottom of a glass or a potato masher to flatten them. The skin will break open. Press them so they are flattened but not breaking apart, about 2.5-3cm / 1 inch thick.
Drizzle over the olive oil and salt.
Bake for 30 minutes, then check colour. Depending on your oven, to get them SUPER crispy they may need another 10 - 20 minutes. Keep checking on them every 10 minutes until they are golden and starting to brown around the edges.
Serve immediately with dipping sauce of choice, garnish with parsley.