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I learned a great trick from my daughter: a simple and quick way to prepare potatoes in a cool way. Smashed potatoes not only taste really good, they are also very easy and quick to prepare, whether as a side dish or a main course. Here I have a recipe or guide for smashed potatoes:
Thoroughly clean the desired amount of potatoes with a scrub brush and water.
Bring a pot with some salt and plenty of water to a boil on the stove.
Cook the potatoes until tender – this takes about 15 to 20 minutes depending on the size of the potatoes.
Drain the potatoes well in a sieve and in the meantime prepare a baking tray with parchment paper.
Preheat the oven to 180°C convection (if you use top and bottom heat, set it to 200°C, but expect it to take more time).
Now spread the potatoes out on the baking tray and simply crush them with a sturdy drinking glass (we used a beer mug).
Once all the potatoes are smashed, drizzle them with a little oil.
Then put the baking sheet in the oven: either with fan (convection) at 180°C for about 20 to 25 minutes or with top-and-bottom heat at 200° C for about 50 to 60 minutes.
The potatoes should be nicely crispy and lightly browned.
Tips & Notes
Extra tip: poke the potatoes with a fork — that’s a great way to tell if they’re already tender. Extra tip: We improved the Smashed Potatoes with bacon and cheese. Just add some grated cheese and diced bacon.
