Smashed Potatoes
The best smashed potatoes: fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside.
Servings: 4
Calories: 238kcal
Ingredients
- 1.5 lb potatoes baby/nugget potatoes preferred
- 4 tbsp neutral oil divided
Instructions
- Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
- Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
- Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, 1/2 - 1/4 inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
- Bake until golden and crispy, about 20-25 minutes.
- Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!
Nutrition
Calories: 238kcal | Carbohydrates: 26.7g | Protein: 2.9g | Fat: 13.8g | Saturated Fat: 1.8g | Cholesterol: 0.01mg | Sodium: 10mg | Potassium: 692mg | Fiber: 4.1g | Sugar: 2g