Jamie Oliver Smashed Potatoes Recipe

Ultra Crispy Smashed Potatoes RecipeTin Eats

WEBFeb 9, 2018 · Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's …

Rating: 5/5(216)
1. Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
2. Preheat oven to 200°C/390°F (180°C fan).
3. Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.
4. Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

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Broken Potatoes Recipe Jamie Oliver Food Network

WEBNov 18, 2016 · Preheat oven to 425 degrees F. Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 …

Rating: 5/5(1)

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Crispy Smashed Potatoes with Garlic Pesto Minimalist …

WEBFeb 6, 2017 · Roast for 20-25 minutes or until crispy and golden brown. To serve, spoon the pesto over the potatoes (you will have leftovers). …

1. Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
2. In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
3. Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.
4. Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still "bite size."

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