Crispy Smashed Potatoes
Using olive oil and butter leaves these both very crispy and very flavorful.
Ingredients
- 12-18 Small Potatoes
- 1 tbsp Olive Oil
- 2 tbsp Melted Butter
- Salt and Pepper to Taste
Instructions
- Clean potatoes and remove any eyes or dark spots. Boil with jackets on until soft when pierced (about 20 minutes)
- Preheat oven to 375℉.
- Drain the potatoes and let them dry in the colander for 5-10 minutes.
- Placed boiled potatoes on a parchment-lined baking sheet and smash with a fork or masher. Keep the potatoes intact, but smashing thinly results in a crunchier potato.
- Drizzle or brush with butter, then olive oil. Sprinkle with salt and pepper.
- Bake for 45 minutes or until deeply golden. Do not flip.