Categories: Sides

Ingredients

• 1.4 lb small potatoes
• 3 tbsp unsalted butter , melted
• 1 tbsp olive oil
• Salt and pepper
• Finely chopped parsley , optional garnish

Directions

1. Bring a pot of water to the boil. Cook potatoes until soft – small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It’s ok if the skin splits. Alternatively, steam or microwave them.
2. Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).
3. Drain the potatoes and let them dry in the colander for 5 minutes or so.
4. Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!
5. Leave on the tray to steam dry for 5 minutes or so – makes them crispier!
6. Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.
7. Bake for 40 minutes or until deep golden and crispy. Do not flip!
8. Serve hot, sprinkled with parsley if desired.

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