Ingredients
Equipment
Method
- Boil the potatoes: Bring a pot of water to a boil, add 1 tbsp salt. Cook potatoes until soft. Small ones take about 20 to 25 minutes, medium ones about 30 minutes. The skin may split, which is okay.
- Preheat your oven to 200°C/390°F (180°C fan).
- Drain the potatoes and let them dry in the colander for about 5 minutes.
- Place the potatoes on a baking sheet. Use a large fork or potato masher to squish them, keeping them in one piece. Aim for thin for crispier edges, or thicker for fluffier insides. More surface nubs create better crunch.
- Let the potatoes steam dry on the baking sheet for another 5 minutes to help them crisp up.
- Drizzle the potatoes with melted butter, then olive oil. Sprinkle with salt and pepper.
- Bake for 45 minutes for small potatoes or 55 minutes for medium potatoes, or until they are deep golden and crispy. Do not flip them during baking.
- Serve hot, sprinkled with parsley if desired.
Nutrition
Notes
You can use any type of potato for this recipe. High-starch potatoes give a fluffier inside, while waxy potatoes are creamier. Small potatoes, about the size of a golf ball or smaller, will be crispier and can be eaten like finger food. Larger potatoes have a similar crispiness on the surface but more fluffy potato inside because they are not squished as thinly. Both are delicious.
If you want to add garlic flavor, smash 2 cloves of garlic so they burst open. Place them in a small saucepan with the butter and melt. Let the butter infuse with garlic flavor for a few minutes, then discard the cloves and proceed with the recipe. For herb flavor, add dried or fresh herbs to the boiling water with the potatoes. Discard the herbs before proceeding.