Crispy Smashed Potatoes

4.34 from 6 votes

Crispy Smashed Potatoes

Crispy, garlicky and totally delicious, these Smashed Potatoes are a low-key version of roasties, but still gives us that flavour and crunch. They’re a firm family favourite side dish, so make plenty!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: Family Food

Servings: as a side

Author: Sarah Rossi

Ingredients

750 g New potatoes or baby potatoes
3 tbsp Olive oil
2 Garlic cloves Peeled and crushed
Sea salt and freshly ground black pepper Season generously

To serve:

Finely chopped parsley

Metric - Imperial

Instructions

Boil the potatoes for 15-20 minutes until just cooked. (You can check this by seeing if a small sharp knife goes through them easily but they don’t fall apart.) Then leave them to drain in a colander so the outsides dry out.
Heat the oven to 200℃ fan/220℃/Gas Mark 7/450F.
Use a little of the oil to grease a baking sheet, then mix the rest with the garlic and a good pinch of salt and pepper.
Place the potatoes on the baking sheet and use a potato masher, or even the bottom of a pan or glass, to smash them.
Drizzle over the garlicky oil and bake for 40-50 minutes until very crispy and golden.
Serve while they’re still hot and scatter over a little chopped parsley.

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Notes

Potatoes: New or baby potatoes are best as they aren’t quite as fluffy as other varieties so they keep their shape, instead of falling apart when smashed.

Size: You can halve any potatoes that are bigger than the rest but just be careful when smashing them that they don’t completely fall apart. Equally, don’t worry if they do, there will just be more crispy bits to enjoy!

Making ahead or storing: Keep these in an airtight container in the fridge for 2-3 days and enjoy them cold or reheat them in a hot oven or airfryer until crispy again.

Nutrition