Today is the first day of our weekly budget recipes!! ?? Today we will be starting with Crispy Smashed Potatos!! 12 – 14 small to medium potatoes 1 tablespoon of Salt 1 tablespoon of Olive Oil 1-2 tablespoons of melted butter 1/4 tablespoon of salt (for sprinkling) 1/4 tablespoon black/white pepper Finely chopped parsley (optional garnish) Cooking instructions. 1. Bring a pot of water to the boil. Add 1 tablespoon of salt. Cook whole potatoes until soft (small ones should take 20 – 25 minutes, medium ones may take up to 30 minutes). Alternatively steam them in the microwave (just make sure to pierce the skin and cook at two minute intervals until soft) 2. Preheat oven to 100/150 degrees C . 3. Steam dry potatoes – drain to potatoes and let them dry in the colander for 5 minutes or so. 4. SMASH – place potatoes on a flat oven tray then use a large fork or a potato masher to squish them making sure to keep them in one piece. Thin potatoes = crispy Thicker potatoes = fluffier inside More nubbly potatoes = Better crunch 5. Steam dry again – leave on the tray to steam dry for 5 minutes or so (this makes them crispier) 6. Drizzle – drizzle with butter, then olive oil. Sprinkle with salt and pepper 7. Bake – bake for 45 minutes (small potaotes) to 55 minutes (medium potatoes) or until deep golden and crispy DO NOT FLIP 8. Serve hot, sprinkled with parsley if desired

Today is the first day of our weekly budget recipes!! ??

Today we will be starting with Crispy Smashed Potatos!!

12 – 14 small to medium potatoes
1 tablespoon of Salt
1 tablespoon of Olive Oil
1-2 tablespoons of melted butter
1/4 tablespoon of salt (for sprinkling)
1/4 tablespoon black/white pepper
Finely chopped parsley (optional garnish)

Cooking instructions.

1. Bring a pot of water to the boil. Add 1 tablespoon of salt. Cook whole potatoes until soft (small ones should take 20 – 25 minutes, medium ones may take up to 30 minutes). Alternatively steam them in the microwave (just make sure to pierce the skin and cook at two minute intervals until soft)

2. Preheat oven to 100/150 degrees C .

3. Steam dry potatoes – drain to potatoes and let them dry in the colander for 5 minutes or so.

4. SMASH – place potatoes on a flat oven tray then use a large fork or a potato masher to squish them making sure to keep them in one piece.

Thin potatoes = crispy
Thicker potatoes = fluffier inside
More nubbly potatoes = Better crunch

5. Steam dry again – leave on the tray to steam dry for 5 minutes or so (this makes them crispier)

6. Drizzle – drizzle with butter, then olive oil. Sprinkle with salt and pepper

7. Bake – bake for 45 minutes (small potaotes) to 55 minutes (medium potatoes) or until deep golden and crispy DO NOT FLIP

8. Serve hot, sprinkled with parsley if desired