Ingredients
Equipment
Method
- Boil the potatoes: Bring a pot of water to a boil, add 1 tablespoon of salt. Cook the potatoes until they are soft. Small potatoes take about 20 to 25 minutes, and medium potatoes take about 30 minutes. The skin may split, which is okay.
- Preheat your oven to 200°C (390°F), or 180°C (350°F) for a fan oven.
- Drain the potatoes and let them dry in the colander for about 5 minutes.
- Place the dried potatoes on a baking sheet. Use a large fork or potato masher to gently squish each potato, keeping it mostly in one piece. Aim for thinness for crispier results, or slightly thicker for a fluffier inside. More surface bumps will create better crunch.
- Let the potatoes steam dry on the baking sheet for another 5 minutes. This step helps them get crispier.
- Drizzle the potatoes with melted butter, then olive oil. Sprinkle evenly with salt and pepper.
- Bake for 45 minutes for small potatoes, or 55 minutes for medium potatoes, until they are deep golden brown and crispy. Do not flip them during baking.
- Serve the potatoes hot. Sprinkle with fresh parsley if desired.
Nutrition
Notes
You can use any type of potato for this recipe; all varieties work well. High-starch potatoes give a fluffier inside, while waxy potatoes offer a creamier texture. Small potatoes, about the size of a golf ball or smaller, will become crispier and can be eaten like finger food. Larger potatoes will have a crispy surface but more fluffy potato inside because they are not squished as thinly. Both are delicious!
If you want to add garlic flavor, gently smash 2 cloves of garlic so they burst. 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 garlic 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.