Crispy Smashed Potatoes
These crispy smashed potatoes are the best side dish! They are full of texture with ultra crispy edges and soft and fluffy middles. Add these to the menu of your next dinner party or serve them up next to this air fryer roast chicken for the perfect Sunday meal.
Servings 4 servings
Calories 254kcal
Equipment
Ingredients
- 1 kg baby potatoes washed with skin on
- 2-3 tablespoons olive oil
- Salt and black pepper to taste
- Sea salt flakes to serve
- Chopped parsley to serve
Instructions
- Boil the potatoes. Add the potatoes to a large saucepan and cover with water. Place on a medium high heat (just watch it to make sure your water doesn’t boil over) and bring to a boil. Boil for 30 minutes until the potatoes are cooked through and a fork or metal skewer goes in easily. Drain and pat dry with a clean tea towel.
- Smash the potatoes. Preheat the oven to 200°C (400°F). Lightly drizzle some olive oil over 2 large baking trays and place the potatoes between them. Using a glass or anything with a flat bottom, gently press down and squash each potato.
- Drizzle the tops of each potato with a little extra olive oil. Finish with salt and pepper. Move the potatoes around on the pan gently to make sure they’re coated with the oil.
- Bake the potatoes. Place the tray in a preheated oven for 45 minutes to an hour depending on the size of the potatoes and your oven. They will be done when the potatoes are super crunchy and golden brown.
- Top potatoes with flaky sea salt and chopped parsley. Serve immediately.
Nutrition
Calories: 254kcal | Carbohydrates: 44g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 49mg | Calcium: 30mg | Iron: 2mg
