The Food Gene

Crispy Smashed Potatoes

Boiled, squashed and roasted until the edges are shatteringly crisp.

By The Food Gene · https://thefoodgene.com/recipe/crispy-smashed-potatoes/

Prep
10 mins
Cook
50 mins
Serves
4
Level
Beginner
  • 1 kg small new potatoes
  • 4 tbsp olive oil, plus a little for the tray
  • 2 rosemary sprigs, leaves picked
  • 1 tsp flaky sea salt
  • Black pepper
  1. Heat the oven. Heat the oven to 220°C (200°C fan).
  2. Boil. Boil the potatoes in salted water for 15 minutes until tender. Drain and leave to steam dry for 5 minutes. (15:00)
  3. Squash. Spread on an oiled tray and press each one flat with the bottom of a glass.
  4. Roast. Drizzle with the oil, scatter with rosemary, salt and pepper, and roast for 35 minutes, until deep golden and crisp. (35:00)

Chef’s tip

Do not crowd the tray. Give each potato space so it crisps rather than steams.

Storage

Best straight from the oven.

Swap it

Finish with grated parmesan and garlic.

Nutrition

Approximate values per serving
Energy 313 kcal 1,310 kJ
Fat 15 g
of which saturates 2.3 g
Carbohydrate 38.5 g
of which sugars 3.2 g
Fibre 3.5 g
Protein 4.2 g
Salt 0.82 g