Crunchy smashed potatoes, lashings of homemade zingy salsa verde, and a sprinkling of sea salt and cracked black pepper….dreamy, right? Crispy Smashed Potatoes with salsa Verde might just become your new recipe obsession.
If you follow my instagram page, you’ll probably know how much I love shooting crispy smashed potatoes. They just look so fantastic in photos. I feel like i’ve got the knack to the perfect crispness down to a fine art. Perfectly crunchy on the outside, and wonderfully soft and fluffy on the inside.
Food is my love language, and cooking up new recipes and flavour combinations that people will love is a true passion of mine. I want to create simple, faff free recipes using the very best natural ingredients, and I really think I’ve hit the nail on the head with this one. I hope you enjoy eating this as much as I enjoyed creating it.
Perfect Potatoes
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!
Serving Ideas
The world is your oyster when it comes to serving these Crispy Smashed Potatoes. I went for an all over drizzle of salsa verde, along with a good sprinkling of freshly cracked black pepper. You definitely won’t want to be skimping out on the salsa verde, so the more the better! Plus the bright green salsa just make those golden potatoes pop!
Alternatively, you could serve the salsa in a howl on the side as a dip. This would be the perfect finger food for BBQs, parties and picnics. Simple, easy and delicious.
Serve alongside pan fried salmon, crispy tofu, or baked chicken thighs to really spice up your weeknight meals. The great thing about this recipe is it works as a side or as a main dish, and it’s suitable for veggies, vegans and meat eaters alike.
Recipes and Further Inspo
Get my Best Salsa Verde recipe here.
For some more crispy potato inspiration, check out these recipes on the blog…
Super Crispy Salt and Vinegar Potatoes
Crispy Smashed Potatoes with Salsa Verde
INGREDIENTS
- 1 kg baby potatoes
- 3 tbsp extra virgin olive oil
- 1/2 tsp flaked sea salt or to taste
- 1 batch salsa verde
Method
- Preheat the oven to 230C / 210 fan.
- Place the potatoes in a pan of boiled water. Bring to the boil then cook on a medium heat for 10 minutes until you can insert a knife and the potatoes are tender. Drain and allow to cool for 10 minutes.
- Brush a large baking tray with olive oil. Add the potatoes and gently crush with the bottom of a glass until about 1.5 cm thick.
- Drizzle the potatoes with the oil and season with salt. Toss to combine. (Note: the salsa verde will have salt too so adjust to your liking.)
- Bake for 25 - 30 minutes until crispy.
- Make the Salsa verde as per my recipe.
- Top potatoes with salsa verde and serve.
Nutrition (per serving)
