For this week's new recipe we're making these Crispy Smashed Baked Potatoes. Yum!! My friends and family are obsessed with these and I know you’re going to love them. I mean, who doesn’t love crispy baked potatoes!?
I’m going to show you two versions - one plain, and another with garlic oil, feta, and oregano.
I've used a steam oven to precook the potatoes, but feel free to use a stovetop steamer or boil the potatoes.
When you're squashing the potatoes with a tray you really have to put some muscle into it! I also like to give them an extra little squash with my hands so they really become nice and rough. The more rough and ragged the potatoes are the more crispy they will become, and that's what we want!
Let me know if you have any questions and I hope you enjoy the recipe.
Ingredients
GF, VEG 
Prep: 15 minutes | Cooking: 1.5 - 2 hours 
6-8 Crispy Potatoes
- Roughly 1kg of small potatoes
- Olive oil
- Sea salt
- Black pepper
Crispy Potatoes with Garlic Oil, Feta & Oregano
- Roughly 1kg of small potatoes
- Olive oil
- Garlic
- Greek feta
- Fresh oregano leaves
- Sea salt
- Black pepper
Method
Crispy Potatoes
- Preheat oven to 200C/390F.
- Steam the potatoes in a steam oven or stovetop steamer for 20 minutes -OR- boil the potatoes in a pot of cold water with 2-3 tbs of salt, bring to the boil, and simmer for 20 minutes, then drain and set aside.
- Place the steamed/boiled potatoes onto a paper-lined baking tray.
- Place a slightly smaller baking tray over the potatoes and press down firmly to squash the potatoes.
- Using your hands, squash them a little more to ensure they are rough and ragged around the edges - the more ragged the crispier they will be.
- Drizzle generously with olive oil, sprinkle with salt, and black pepper.
- Bake at 200C/390F for 60 to 90 minutes depending on your oven.
- Remove from the oven, sprinkle with extra sea salt flakes and serve.
Crispy Potatoes with Garlic Oil, Feta & Oregano
- Preheat oven to 200C/390F.
- Steam the potatoes in a steam oven or stovetop steamer for 20 minutes -OR- boil the potatoes in a pot of cold water with 2-3 tbs of salt, bring to the boil, and simmer for 20 minutes, then drain and set aside.
- Place the steamed/boiled potatoes onto a paper-lined baking tray.
- Place a slightly smaller baking tray over the potatoes and press down firmly to squash the potatoes.
- Using your hands, squash them a little more to ensure they are rough and ragged around the edges - the more ragged the crispier they will be.
- Grate 1-2 large cloves of garlic into roughly 3 tbs olive oil, then stir to combine.
- Drizzle the potatoes with the garlic oil, sprinkle with salt, and black pepper.
- Cut a bulb of garlic in half and place both halves next to the potatoes on the tray.
- Bake at 200C/390F for 60 to 90 minutes depending on your oven.
- Remove from the oven and place the potatoes and roasted garlic onto a serving plate.
- Crumble over the feta, sprinkle fresh oregano leaves, sea salt flakes, black pepper and serve.
