Crispy Potato Smashers
Boiled then smashed and baked potatoes — fluffy inside, crisp outside.
Ready in
About 40 min · 5 min prep + 35 min cook
Gentle try
baked
Texture
CrispySoft
Ingredients
- Baby potatoes
- Olive oil
Step-by-step
- 1Boil 500g baby potatoes 15 min until tender, then drain.
- 2Preheat oven to 220°C (425°F).
- 3Place potatoes on an oiled tray and gently press each one flat with a glass.
- 4Drizzle with olive oil and a pinch of salt.
- 5Bake 18–20 min until edges are deeply golden and crispy.
Adapt for a picky eater
- ·Make it milder: skip strong spices, herbs and onions — keep salt, butter or a touch of cheese instead.
- ·Swap an ingredient: trade anything they avoid for a safe favourite (e.g. cucumber sticks instead of cooked veg).
- ·Keep things separate: serve the parts side by side, not mixed — sauce on the side.
- ·Simplify: a smaller portion of just two or three familiar parts of the dish is a win.