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Crispy Smashed Potatoes

A delicious potato side dish crispy on the outside soft and fluffy on the inside
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 750 gm Small potatoes
  • 2-3 Tbsp Vegetable Oil
  • 1/2 tsp Vegetable stock powder
  • 1 tsp Sea Salt

Method
 

  1. Preheat oven 200 C
  2. Line baking tray with baking paper
  3. Put potatoes in a medium saucepan, cut in half if needed
  4. Cover with cold water, with lid on bring to the boil, lower heat and simmer 15-20 minutes or until just under cooked
  5. Drain water from the potatoes, add oil and stock powder put the lid back on and toss until the potatoes are coated
  6. Tip the potatoes and oil onto the prepared oven tray
  7. Using 2 forks squash the potatoes and sprinkle with salt
  8. Bake in the oven 20 minutes
  9. 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.