Crispy Smashed Potatoes are deceptively simple. At first glance, they resemble roasted potatoes, but the difference lies in preparation. Boiled until tender, gently flattened, then roasted at high heat, they develop an exceptionally crisp exterior while remaining soft and fluffy inside.

This dish works as a side, snack, or shareable plate. The key lies in moisture control and heat management. When done correctly, the potatoes crackle at the edges while keeping a creamy interior.

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Ingredients (Serves 3–4)

• 800 g small baby potatoes

• 3 tablespoons olive oil

• Salt and freshly ground black pepper

• Optional: garlic powder, rosemary, chili flakes

• Fresh parsley, for finishing
  
  

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Step-by-Step Instructions (Detailed & Refined)

1. Boil the Potatoes

Place the potatoes in salted water and bring to a boil.
Cook for 15–20 minutes, until fork-tender but not falling apart.

Drain and allow steam to evaporate completely.

Tip:
Let them dry for 5–10 minutes before smashing.

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2. Smash Gently

Preheat oven to 220°C (425°F).

Place potatoes on a lined baking tray.
Use the bottom of a glass to gently press each potato flat.

Important:
Do not crush completely—leave structure intact.

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3. Season Generously

Brush with olive oil and season with salt and pepper.
Add optional herbs or spices lightly.

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4. Roast at High Heat

Roast for 25–30 minutes, until deeply golden and crisp around the edges.

Turn halfway if needed for even browning.

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5. Finish and Serve

Sprinkle with fresh parsley and serve immediately.

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Professional Tips for Best Results

• Use waxy potatoes for better structure

• High heat is essential for crispness

• Dry potatoes thoroughly before roasting

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Common Mistakes to Avoid

• Skipping the drying step

• Overcrowding the tray

• Using too little oil

• Over-smashing the potatoes