Is there any vegetable as deliciously versatile as potatoes? It seems as though these little gems and be dressed up or down, spun sweet or savory, in fancy dishes and in fast food and have the ability to please people of all shapes and sizes. They’re the miracle root veggie, I tell you!
No matter how you prefer your spuds, there’s always room to try new ways. Recently, I found a recipe that you’re certainly going to want to jot down. If you’ve never heard of smashed potatoes, you’re long overdue for one of the most satisfying ways to eat a potato in the history of mankind (okay, maybe that’s a slight exaggeration, but it’s out-of-this-world delish).
Nagi from Recipe Tin Eats has a version that will make your mouth instantly water. The potatoes are smashed, crispy on the outside, fluffy on the inside, and coated in a salty, buttery goodness that could make anyone weak in the knees.
They’re kind of like the fancy older cousin that french fries always wanted to grow up and be like. Is your mouth watering yet? To see how Nagi made these bites of perfection, check out the recipe below!
1.4 lb. small potatoes (the more starchy the potato, the fluffier the inside!)
3 tbsp. unsalted butter
1 tbsp. olive oil
Salt + pepper
Finely chopped parsley
Bring a pot of water to a boil. Place potatoes in boiling water and cook until they are soft (around 20-30 minutes depending on size). While boiling, preheat your oven to 350 degrees F. Once the potatoes are complete, drain and let them dry for 5 minutes. This step helps to make the potatoes more crispy.
Place the potatoes on a lined baking sheet. Using a fork or a potato masher, mash down on each potato all while trying to keep the potato in one piece. The thinner the potato, the more crispy.
Let sit on the tray for 5 minutes or until a good amount of steam has been released from the potatoes. Drizzle with butter, a bit of olive oil, and salt and pepper. Bake in the oven for 40 minutes or until they are a deep golden color and have a crispy exterior. Serve hot and sprinkle with finely chopped parsley.