Smashed potatoes are the perfect alternative to roast potatoes or mashed potatoes – they have a more exciting texture and can be cooked with plenty of butter and/or oil for maximum flavour. The key to nailing this potato recipe? Using new season, baby potatoes only. Tip: the yellower the potatoes look, the nicer the smashed potato result will be.
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How to make smashed potatoes
To make enough smashed potatoes for four, you'll need:
- Baby potatoes, 500 grams
- Olive oil, four tablespoons
- A herb mix, or a sprig of fresh rosemary/thyme, chopped
- A garlic clove, finely chopped
- Salt, to taste
- Parmesan cheese (optional), 50 grams
1. Pre-boil the baby potatoes in salted water for 15 minutes.
2. Preheat the oven to 200°C/gas mark 6.
3. Scatter the boiled potatoes over the baking tray lined with foil. Now, smash them one by one. We prefer doing this with the underside of a small ceramic bowl: press down hard enough so that the potato smashes, but not so hard that it falls apart.
4. Season with salt, herbs, and chopped garlic, and drizzle generously with the olive oil. For even more flavoursome potatoes, sprinkle with grated Parmesan.
5. Bake for 25 to 30 minutes, until golden.
How to make extra-crispy smashed potatoes
If you love a crunchy, golden crust on the outside of your fluffy smashed roasties, then bear in mind this trick: use half butter, half oil before sticking them in the oven. Using just butter will make your potatoes burn, so you won't be able to crisp them up; using just oil will result in potatoes that aren't fluffy in the middle and lack in flavour. Use butter first after smashing your potatoes, then oil, to ensure they crisp up evenly. Now you can leave your potatoes in longer to ensure an extra-crisp finish.