Over the years, i’ve discovered the tricks to achieving the perfect crispy smashed potatoes. And I mean perfect! You know how much I love my crispy textures!
First, you want to par boil them. Not for too long, just for 10 minutes or so until they are tender. Roasting the potatoes after they’ve been parboiled makes them far quicker and easier to crisp up.
Make sure you crush them well too. Don’t over do it, we want smashed potatoes, not mashed potatoes! But enough so that the inside of the potatoes are slightly exposed. The more surface area, the better the crisp.
A good drizzle of olive oil and sprinkling of sea salt is absolutely essential for the perfect crispy exterior. Make sure you toss the potatoes well to make sure they’re well coated in the olive oil.
If you follow all of these steps, you’ll have perfectly crunchy smashed potatoes in 30 minutes or less – voila!