Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I’ve discovered along the way:
- Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness!
- Use butter and a touch of oil. Because butter = flavour, oil ensures more even and better browning and crispiness. Can’t use just butter because it burns in the oven at high temperatures.
