Crispy Smashed Potatoes

Ingredients

• 650 gms Small - medium potatoes ( I used 14-15, baby potatoes)
• 30-40 gms Unsalted butter (melted)
• 1-2 tbsp Olive oil
• Salt & Pepper

Instructions

1. 1

   Bring a pot of water to the boil. Cook potatoes until soft (around 25-30 mins).

2. 2

   Preheat oven to 180 C / 350 F (refer notes), 10 mins before baking.

3. 3

   Generously grease a baking tray with olive oil.

4. 4

   Drain the potatoes and let them dry in the colander for 5 mins or so. Use a large fork or potato masher to squish them, keeping them in piece. The thinner you squah the crispier it will become.

5. 5

   Leave on the greased tray to steam dry for 5 mins or so.

6. 6

   Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle salt & pepper.

7. 7

   Bake for 40 mins or until deep golden and crispy.

8. 8

   Do not flip! Sprinkle with chopped parsley, if desired.