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Crispy Smashed Potatoes

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! 🥔🥔

Crispy Smashed Potatoes

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:
  1. 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.
  2. 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).
  3. While the potatoes cook, preheat the oven to 220°C and line a baking sheet with Supa Mama® kitchen foil or baking paper.
  4. 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.
  5. 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).
  6. 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.
  7. 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.
Crispy Smashed Potatoes
Crispy Smashed Potatoes4
Crispy Smashed Potatoes3

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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