Recipe Description
In this ‘Mehh-Ry Christmas’ series, these crispy smashed potatoes are a quick and easy appetizer or afternoon snack that you can prepare for gatherings!
Recipe Ingredient
- 12 small potatoes (about 680g)
- 1/4 cup butter, melted
- 3 tablespoons olive oil
- 1 tablespoon minced fresh parsley
- 3 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons minced fresh chives
- 1 tablespoon minced fresh parsley
- 1 sprig Rosemary (optional)
Instructions
- To prepare the potatoes, brush them with a toothbrush, and rinse under running water. Remove any sprouting areas.
- Fill the pot with enough water to submerge the potatoes. Add potatoes, salt and boil over medium-high heat for 20 minutes or until easily pierced through by a fork.
- While cooking the potatoes, preheat the oven to 220°C. Drizzle some olive oil on the baking tray.
- Remove the potatoes from the pot and let cool until they are safe to handle with your hands.
- Place the potatoes over the tray, and use a fork or spatula to gently smash each potato to a height of about 3cm. (Thinner potatoes are crispier.)
- Brush the melted butter over the potatoes and sprinkle them lightly with freshly ground black pepper. Place the rosemary on top of the potatoes.
- Roast until the potatoes are nice and golden on the edges, about 20 to 25 minutes. Sprinkle with chopped fresh chives & parsley. Serve while hot.
