
These smashed potatoes are the ultimate side dish, featuring a fluffy interior and an incredibly crunchy, golden-brown crust. Double-steaming and a blend of butter and oil ensure maximum crispiness in every bite.
Boil the potatoes: Place the potatoes in a large pot of water and add 1 tbsp of salt. Bring to a boil and cook until soft—small potatoes usually take 20–25 minutes, while medium ones may take up to 30 minutes. It is perfectly fine if the skins start to split.
Preheat your oven to 200°C (390°F) or 180°C (350°F) for fan-forced ovens.
First steam dry: Drain the potatoes thoroughly in a colander. Let them sit for about 5 minutes to allow excess moisture to evaporate, which is crucial for a crispy finish.
Smash the potatoes: Transfer the potatoes to a large baking tray. Use a potato masher or a large fork to gently squash them down. Aim for a thinner profile for more crunch, or keep them slightly thicker for a fluffier center.
Second steam dry: Leave the smashed potatoes on the tray to air-dry for another 5 minutes. This second drying stage helps create a nubbly surface that crisps up beautifully in the oven.
Season: Drizzle the potatoes with melted butter followed by olive oil. Sprinkle evenly with salt and black pepper.
Bake: Roast for 45 to 55 minutes, depending on the size of the potatoes, until they are deep golden and very crispy. Do not flip them during the process.
Garnish and serve: Remove from the oven and serve immediately while hot, sprinkled with fresh chopped parsley if desired.
For the best results, ensure the potatoes are completely dry before adding the oil and butter. If you want extra flavor, try adding a teaspoon of garlic powder or dried rosemary to the oil mixture. Avoid crowding the tray; if the potatoes are too close together, they will steam rather than roast.





