Crispy mashed potatoes in the oven
Small gourmet potatoes that are boiled, mashed and baked until the edges break between your fingers. A few sprays of olive oil and that's it - an addition that disappears from the mold.
199 cal
5.2 g
44.2 g
0.7 g
5.4 g
Easy
Prep time
10 min prep
Cook time
50 min
Servings
4 servings
Ingredients
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1 kilogram Small gourmet potatoes
for cooking
0.5 teaspoon salt
1.5 liter water, until covered
for seasoning and baking
2 gram olive oil (Spraying, total)
2 gram salt
1 gram monosodium glutamate (Not mandatory)
Method
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Put the potatoes in a pot, cover with water, add the salt and baking soda and bring to a boil.
Cook for 15 to 20 minutes, until the potatoes begin to soften but are still not completely soft in the center.
Filter the water well.
Shake the potatoes in the pot in short movements, to injure the outer shell - this is what creates the crispy edges.
Arrange the potatoes on a tray lined with baking paper, spacing them out.
Mash each potato with the bottom of a glass or mug, until it is about a centimeter thick.
Spray a little olive oil all over the pan.
Sprinkle salt, monosodium glutamate, granulated garlic and black pepper.
Heat a fan oven to 220°C, or an air fryer to 200°C.
Bake until the potatoes are brown and crispy, about 30 minutes, and serve immediately.
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