Crispy Smashed Potatoes
A delicious potato side dish crispy on the outside soft and fluffy on the inside
Ingredients
- 750 gm Small potatoes
- 2-3 Tbsp Vegetable Oil
- 1/2 tsp Vegetable stock powder
- 1 tsp Sea Salt
Instructions
- Preheat oven 200 C
- Line baking tray with baking paper
- Put potatoes in a medium saucepan, cut in half if needed
- Cover with cold water, with lid on bring to the boil, lower heat and simmer 15-20 minutes or until just under cooked
- Drain water from the potatoes, add oil and stock powder put the lid back on and toss until the potatoes are coated
- Tip the potatoes and oil onto the prepared oven tray
- Using 2 forks squash the potatoes and sprinkle with salt
- Bake in the oven 20 minutes
- Turn potatoes over and return to the oven for a further 20 minutes or until browned and crispy
Notes
Olive oil could be used but I find that the potatoes become crispier when using vegetable oil.
A great alternative to roast potatoes.