SMASHED ROASTED POTATOES
Let me start off with a word of warning: once you make these smashed roasted potatoes, you won’t be able to stop. They are the perfect finger food or accompaniment to a main dish. They may take a little time as the potatoes have to be boiled before roasting, but the recipe is very straightforward, and you can even cook the potaotes ahead of the day. So this could be a great side dish for a celebratory meal or a special occasion (hint, hint … Christmas dinner anyone?)
The best potatoes to use here are small Baby Potatoes. Simply add them to a large pot, cover with water, add a teaspoon of salt and bring to a boil. Once the water is boiling, turn the heat down just a little and let the potatoes boil for about 10 minutes until they are tender. Drain the water from the pot.
Using a potato masher or a spoon, gently crush the potatoes. Place on a large baking sheet, drizzle with oil, salt, pepper and herbs and bake in the oven for 20 minutes. I don’t line the baking sheet as I find that they turn out even crispier when baked directly on the sheet without baking paper. The potatoes will be soft and fluffy on the inside and crusty ln the outside. You can use your imagination with herbs … thyme, rosemary, majoram, oregano all work. A little garlic will be nice too. You do you … just don’t believe that there will ever be enough ;-)
The smashed roasted potatoes are best enjoyed straight from the oven. They also make the perfect carrier for accompaniments such as salsa, guacomole, cranberry sauce, to name but a few. Be generouos with the seasoning and they won’t let you down.
SMASHED ROASTED POTATOES
Ingredients
- 1 kg baby potatoes
- 1 tsp salt
- 2 tbsp olive oil
- Salt & pepper
- Fresh herbs (choose from thyme, rosemary, oregano, majoram)
Instructions
- Preheat your oven to 250C/500F/Gas mark 8
- Place the potatoes in a large pot and cover with water. Add the salt.
- Place on the hob, cover with a lid and bring to the boil. Let it boil for app 10 minutes until the potatoes are tender (check with a small kitchen knife).
- Drain the water.
- Take each potatoe and gently crush it with a potato masher to a thickness of about 2cm.
- Place on the baking sheet, drizzle with oil, then sprinkle with salt, pepper and chopped herbs.
- Bake in the oven for 20 minutes.
- Remove from the oven and enjoy immediately.
Notes:
- You can cook the potatoes ahead of time and store them in the fridge. Bring back to room temperature before crushing and then roasting them.
- I don’t line the baking sheet as I find that they turn out even crispier when baked directly on the sheet without baking paper.
- If your oven temperature does not go quite as high, put it at 230C and leave the potatoes in for an extra five minutes.