Crispy Smashed Potatoes
Ingredients
- 1 tsp sea salt
- 1.5 lb baby potatoes (colour of choice)
- 2 tbsp olive oil, more if desired
- pinch coarse sea salt, for sprinkling
- 1 batch chimichurri sauce (optional for drizzling)
Preparation
Preheat oven to 400F/200C and line a baking sheet with parchment paper.
Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, about 20 minutes. Drain and transfer to the baking sheet.
Smash each potato with a fork and drizzle with 2 to 3 tablespoons of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 minutes or until the potatoes are crispy and golden brown.
Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.
Tips
Smashing the potatoes thinner will make them crispier, while smashing them fatter will make them fluffier.
