My delicious buttery smashed potatoes really do make the perfect side dish! The potatoes are light and fluffy on the inside but wonderfully crispy on the outside. If you are a fan of roast potatoes you need to give this recipe a try because the chances are, you will love it!
This recipe really shows that less can be more as it is so simple in terms of flavour but so delicious. The combination of sea salt and butter with the potatoes works so well and makes this a really versatile recipe that be enjoyed as a side dish with a vast array of meals. Personally, I like these paired with my Aubergine Steaks but will definitely be trying them with my Mushroom & Chestnut Wellington during this year’s festive season.
I like to use a combination of olive oil and butter to coat these potatoes as you get all the goodness of the crispy exterior of the potatoes and the lovely buttery flavour. If you wanted, you could omit the olive oil and just try these coated in three tablespoons of melted butter instead. I use a dairy free butter in this recipe, however, if you are following a dairy free diet you could just use cow’s butter.
I have noted that this recipe serves three, however, this depends entirely on how big your appetite is and what you are serving these with. For a side dish I think going with an average of 250g of potatoes per person is a good rule of thumb, however, you may disagree and want to use more. If you are serving more than three people it is really easy to just double up on this recipe, just remember they may need longer in the oven.
I find that forty to forty five minutes in the oven results in a lovely crispy potato, however, ovens and personal preferences do vary so you may need to give these a little bit longer. Move the potatoes around the tray at the thirty minute mark and top with any remaining melted butter before returning to the oven and roasting until they are as golden brown and crispy as you like. Ensure you keep an eye on them so they do not burn.
Once the potatoes have been left to steam dry in the colander for a little while you will need to tip them out onto a tray and prepare them for the oven. You will need to spread the potatoes out across the tray so they are neater once smashed. I use the back of a fork to smash potatoes, however, this can cause them to completely split if you apply too much pressure. Opting to use the bottom of a mug or a jar will result in a neater smashed potato as the shape will help to hold the potato together during the process.
I have noted that you need new potatoes for this recipe, however, you can use larger ones and just cut them into smaller chunks before boiling. If you are after a slightly more exciting smashed potatoes recipe, you may like my Chimichurri Smashed Potatoes which you can find here.
If you like these buttery smashed potatoes, you will probably also like my Buttery Garlic & Thyme Roast Potatoes which you can find here, my Rosemary Hasselback Potatoes and my Lemon & Rosemary Wedges which you can find here.
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