Crispy smashed potatoes

Crispy smashed potatoes

Prep. time: 10 mins

Cook time: 1 hour 10 mins

Servings: 4

Crispy edges, fluffy centres and plenty of seasoning. Boil them, coat them, smash them and let the oven do the rest.

Ingredients

  • 700g small potatoes, approximately 12–14
  • 1 tbsp salt, for boiling
  • 45ml CLYR
  • ¾ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • ½ tsp paprika
  • ¼ tsp chilli powder
  • ½ tsp garlic powder
  • ½ tsp onion powder

Instructions

  1. Boil the Potatoes: Place the potatoes in a large saucepan and cover with water. Add 1 tablespoon of salt and bring to the boil. Cook for 20–25 minutes, until completely tender.
  2. Heat the Oven: Preheat the oven to 200°C conventional or 180°C fan.
  3. Let Them Dry: Drain the potatoes and leave them in the colander for approximately 10 minutes. Allowing the steam to escape helps them become crispier.
  4. Make the Seasoning: Mix the CLYR, sea salt, black pepper, paprika, chilli powder, garlic powder and onion powder in a large bowl.
  5. Coat the Potatoes: Add the boiled potatoes directly to the bowl and toss gently until they are evenly coated. Keep any seasoned CLYR left at the bottom of the bowl.
  6. Place on the Tray: Transfer the coated potatoes to a large baking tray, leaving space between them
  7. Smash Them: Use the base of a glass or a potato masher to press each potato down gently while keeping it in one piece.
  8. Add the Rest: Spoon any seasoned CLYR remaining in the bowl over the smashed potatoes, making sure it reaches all the rough edges
  9. Bake Until Crispy: Bake for approximately 45 minutes, without turning, until deeply golden and crisp. Check them from 35 minutes onwards, as ovens vary.