How to Make Crispy Smashed Potatoes!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- olive oil
- salt
- rosemary
- potatoes - washed and with the skin on (i find the
- Carbohydrate 0.44917 g
- Cholesterol 0 mg
- Fat 0.37582999955 g
- Fiber 0.282099990844727 g
- Protein 0.04023 g
- Saturated Fat 0.084040999937864 g
- Serving Size 1 1 recipe (1g)
- Sodium 0.349624999991 mg
- Sugar 0.167070009155273 g
- Trans Fat 0.022732249987814 g
- Calories 5 calories
Wash the potatoes (if you prefer remove any imperfection or potato eyes.)Preheat the oven to a hot oven 200ºC or 450ºFIn an microwave bowl, cook the potatoes until they are tender (so you can put a fork in them and the fork pushes through easily - they are then 'squishable'). You can also boil the potatoes in a saucepan of salted boiling water.Line a baking tray with baking paper.In the microwave bowl or saucepan, drain the water and drizzle in olive oil and sprinkle in the rosemary and salt... then shake the bowl to cover all the potatoes with the olive oil and slightly 'rough' them up.Add them to a lined baking trayThe using a potato masher 'squish' the potatoes to flatten them.Bake them in the hot oven for 15 mins and then turn them over and put them back in the oven for another 15 to 20 mins or until golden and crispy. This way both sides are nice and crispy!and then top them with your favourite topping. We use creamy beetroot hummus or you could simply top with cheese while they are still hot and a dollop of sour cream!
