This recipe makes perfect crispy baked potatoes with a crispy outside and deliciously soft, chewy middle.
This delicious recipe goes well with anything, from holiday dinner to crispy grilled chicken thighs served with grilled broccoli.
Ingredients
POTATOES - SELECTION:
700g / 1.4lb Small Potatoes (12 - 14) (Note 1)
▢1 - 1.2kg / 2 - 2.4lb Medium Potatoes (6 - 8)
COOK:
▢ 1 tbsp.
▢ 30g / 2 tbsp unsalted butter, melted
▢ 1 tbsp olive oil
▢ 3/4 tsp salt (for sprinkling)
▢ 1/4 tsp black pepper
▢ Parsley finely chopped parsley, optional for garnish
Instructions
- Boil potatoes: Bring a pot of water to a boil, add 1 teaspoon of salt. Cook potatoes until tender - small should take about 20-25 minutes, medium could take 30 minutes. It's okay if the skin is cracked.
- Steam drying: Drain the potatoes and let them dry in the basket for about 5 minutes.
dam! Place them on a tray then use a large fork or potato masher to mash them into a single piece. Thin = more brittle. Thicker = softer interior.(Both are good!) Rougher surface = crisper!
Steam dry again: let the steaming tray dry for about 5 minutes - makes the cake even more crispy
Bake: Bake 45 minutes (small potatoes) to 55 minutes (medium potatoes) or until golden brown and crisp. Do not return!
Serve hot, sprinkle with parsley if desired.
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