These Crispy Smashed Potatoes are great when you want the crispiness of roast potatoes, but don't want to mess about chopping and peeling.
With just a few ingredients and 30 minutes of roasting, you can have tender crushed potatoes, flavoured with garlic with an irresistible crunch.
Perfect for using up leftover potatoes, this dish is great for breakfasts, brunches and everything else.
Don't worry about the variety, any potato will do!
What are the ingredients?
For this version I used new potatoes with their skins on so there is literally no peeling or chopping.
You can use any potato, but try to make the pieces even, around an inch in diameter.
I've also used garlic, butter and olive oil to get a great colour and flavour and used some thyme leaves to serve.
How to make crispy smashed potatoes
Peel a couple of cloves of garlic and lightly crush them with the back of the knife to release the juices. Put the garlic and butter in a small pan and heat for a couple of minutes until the butter has melted over a low to medium heat.
This way, the garlic will infuse the butter, giving the smashed potatoes a fabulous garlicky taste without pieces of garlic getting burnt and bitter in the oven.
After a couple of minutes turn off the heat and add the olive oil. Remove the garlic - you can reuse it in your main dish if you need to.
The potatoes need to be cooked through to start with, which makes this dish perfect for using up leftovers. Try using roast potatoes, plain boiled potatoes, salad potatoes or even mashed potatoes.
I've used salad potatoes for ease, as they were a similar size, (about 40-50g each), but pieces about an inch long will give a good spread and stay stuck together.
Cover the potatoes with water in a saucepan and bring to the boil. They will take 10-15 minutes to become tender. Check with a fork.
Grease a baking sheet or line with reusable silicon, (my favourite) and arrange the potatoes with a 2 inch gap in between.
Get a potato masher, or two forks, and gently press down on the potato to flatten. The aim is to smash the potato gently, without breaking it up.
The more uneven and fluffy edges you have the crispier your potatoes will be.
Drizzle over the butter and oil mix and season with sea salt and freshly ground black pepper.
Roast at 200C/400F/Gas6.
There's no need to turn these potatoes, just leave them for 20-30 minutes until they are crispy and golden on top then serve scattered with some fresh thyme.
These garlic crushed potatoes are so easy to make and go perfectly with any meal.
Best of all they're hardly any effort!
How about topping them with a fried egg and crispy bacon for a decadent brunch?
You can use any herbs that you prefer but rosemary, parsley and thyme go particularly well.
For a change you could sprinkle the potatoes with a cheese such as cheddar or Parmesan and add a small amount of paprika, cayenne or chilli powder.
Definitely. I would cook the potatoes and smash them on the oven tray, then leave them in the fridge until you are ready to cook. Preheat the oven and dress the potatoes with the oil and seasoning before roasting as normal.
It's possible to freeze these potatoes but I personally think it's best to cook them from fresh, especially as you can still prepare them in advance.
More potato side dishes to try...
Crispy Smashed Potatoes
- 400 g new potatoes 8 50g potatoes
- 2 tbsp butter
- 1 tbsp olive oil
- ½ tsp flaked sea salt
- ¼ tsp freshly ground black pepper
- 2 cloves garlic peeled and bruised
- Put the garlic and butter in a saucepan over a medium heat for 2 minutes until the butter has melted. Turn off the heat and add the olive oil. Remove the garlic.
- Cover the potatoes with water in a saucepan and bring to the boil. They will take 10-15 minutes to become tender. Check with a fork.
- Grease a baking sheet or line with reusable silicon and arrange the potatoes with a 2 inch gap in between.
- Use a potato masher, or two forks, and gently press down on the potato to flatten.
- Drizzle over the butter and oil mix and season with sea salt and freshly ground black pepper.
- Roast at 200C/400F/Gas6 for 20-30 minutes until crisp and golden.
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