Crispy Smashed Potatoes
Boiled baby potatoes smashed flat and roasted until shatteringly crisp.
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Ingrédients
- 750 g baby potatoes
- 3 tbsp olive oil
- flaky sea salt
- black pepper
- 1 tsp smoked paprika
- small bunch chives
Préparation
- Boil the baby potatoes in well-salted water for 15 minutes until fork-tender, then drain and steam-dry.
- Arrange on an oiled baking tray and press each one flat with the base of a glass.
- Drizzle with olive oil, sprinkle with sea salt, pepper and smoked paprika.
- Roast at 220°C fan for 25-30 minutes until deeply golden and crisp.
- Scatter with chopped chives before serving.
Transcription originale
If you've never made smashed potatoes you're missing out. Boil baby potatoes in salty water about fifteen minutes till soft. Drain, let them steam dry, then put them on an oiled tray and squash each one flat with a glass. Olive oil, flaky salt, pepper and a bit of smoked paprika. Roast hot, two twenty fan, for nearly thirty minutes until they're properly crispy at the edges. Chives on top. Crunchy outside, fluffy inside, absolute winner.