I’ve created a recipe for smashed crispy potatoes. I’ve first heard of them when I went to Ben Cohen Streetfood in Amsterdam. We ordered them as one of the shared dining dishes and I loved them straight away. They’re crispy and soft at the same time. I wanted to make them myself ever since. It takes some boiling and oven time to make these smashed crispy potatoes but it’s worth it. Besides, most of the time you can do something else in the meantime. The smashed crispy potatoes make a great side dish. It’s vegetarian, vegan and gluten free.
On this page I’m sharing the recipe for smashed crispy potatoes.
I discovered that to make smashed crispy potatoes you’ll have to boil potatoes first, then smash then and then bake them in the oven.
I hardly make dishes with potatoes because I think peeling them is too much of an effort and I think just boiling them doesn’t give them enough flavor and frying them makes them too unhealthy and crispy.
These smashed crispy potatoes are a great side dish as you don’t have to peel the potatoes (just clean them well) and they are the perfect combination of not too unhealthy but very high in flavor.
Recipe: smashed crispy potatoes
Count 1 large or 2 medium potatoes per person.
Bring water to a boil.
Brush the potatoes clean so there isn’t any sand remaining. Boil the potatoes until you can easily insert a sharp knife in them. This will take about 10 minutes.
Drain the potatoes and preheat the oven to 220ºC/430ºF.
Drizzle some olive oil in an oven tray. Put the potatoes in the tray and smash them with a potato smasher or a spoon. Sprinkle with the Himalayan salt and dried thyme. If you like them a bit spicy you can add some pepper as well. Drizzle the smashed potatoes with some olive oil.
Put the smashed potatoes in the oven until they’re golden brown and crispy. This will take about 40 minutes.