Crispy Smashed Potatoes

Boiled potatoes pressed thin and roasted until the edges turn crisp.

Smashed potatoes give you two textures in one bite. The inside stays soft while the thin edges brown in the oven.

Ingredients

• 700 g small potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• Salt and pepper

Method

1. Boil the potatoes in salted water for 15 to 20 minutes until a knife passes through.
2. Drain and let them steam dry for 5 minutes.
3. Heat the oven to 220°C. Place potatoes on a lined tray.
4. Press each potato with the bottom of a glass until about 1 cm thick.
5. Brush with oil and season with garlic powder, rosemary, salt and pepper.
6. Roast for 30 to 40 minutes until the edges are crisp.

For more crunch

Let the boiled potatoes dry before pressing them. Surface moisture slows browning.