Crispy Smashed Potatoes

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

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

Prep
10 mins
Cook
50 mins
Yield
Serves 4
Level
Easy

Ingredients

  • 1 kg small new potatoes
  • 4 tbsp olive oil
  • 2 rosemary sprigs, leaves picked
  • 1 tsp flaky sea salt

Method

  1. Boil. Boil the potatoes in salted water for 15 minutes until tender. Drain and steam dry for 5 minutes.
  2. Squash. Spread on an oiled tray and press each one flat with the bottom of a glass.
  3. Roast. Drizzle with the oil, scatter with rosemary and salt, and roast at 220°C (200°C fan) for 35 minutes.

Chef 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.