Potatoes are a Christmas, Sunday lunch, or just about any time staple! Sometimes it’s good to switch it up from the normal boiled or mashed or roasted. These crispy mashed potatoes combine a few techniques & meet the mark in every way! 🥔🥔
Serves: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
You Will Need:
- Supa Mama® kitchen foil or baking paper
- 1kg small potatoes
- 1 Tbsp. plus ¼ tsp fine sea salt, divided
- 4 Tbsp.olive oil
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Black pepper, freshly ground, to taste
- 2 Tbsp. chopped fresh parsley, chives or green onion
Instructions:
- Scrub your potatoes clean under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are well covered and add a tablespoon of the salt. Bring the mixture to a boil over medium-high heat and cooking the potatoes until they are soft and are very easily pierced through by a fork (20 to 25 minutes should do the trick depending on the size of your potatoes).
- While the potatoes cook, preheat the oven to 220°C and line a baking sheet with Supa Mama® kitchen foil or baking paper.
- When the potatoes are done, drain them and let them cool for about 5 minutes, until they can be handled safely. Toss the potatoes in a tablespoon of the oil so they are evenly coated.
- Place your boiled potatoes on the prepared baking sheet and use a fork or potato masher to squash each potato to about 1.5 cm high (thinner potatoes = more crispy).
- Drizzle the remaining 3 tablespoons of oil over the smashed potatoes. Sprinkle the garlic powder, onion powder, remaining ¼ teaspoon salt and black pepper over the potatoes.
- Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.
STORAGE SUGGESTIONS: These potatoes are best served fresh, but can be stored in the refrigerator, covered, for up to 5 days. To reheat, bake them in the oven at 425 until warmed through.
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