Crispy Smashed Potatoes

A hearty, filling and nutritious breakfast for on-the-go, or enjoying at home.

READ RECIPE
DISH

Side

PREP TIME

5 minutes

COOK TIME

25 minutes

SERVES

6

Ingredients

  • 1.3kg Waxy Potatoes like Charlottes
  • Olive Oil, as needed
  • Salt, as needed
  • Pepper, as needed
  • Fresh Rosemary, chopped

Method

  • In a medium heavy bottom pot, cover the potatoes with cold water by an inch and add some salt. Bring the water to a boil and reduce to a simmer, cooking the potatoes until they are fork tender, about 12-15 minutes.
  • Once the potatoes are tender, drain off the water completely. Put the potatoes in the fridge for 15 minutes, to make them easier to smash and to retract the starch so that they will crisp up nicely in the oven. (This step is not absolutely necessary but will yield better results).
  • While the potatoes are cooling, preheat your oven to 220°c.

  • On a prepared baking sheet lined with parchment paper, lay out your potatoes and lightly smash them into flat discs, about 1/2-inch thick, with a heavy-bottomed glass. Carefully arrange the potatoes on a non-stick baking sheet and drizzle them with olive oil, then season with salt, pepper, and rosemary.
  • Roast the potatoes in the oven for 20-25 minutes or until they are golden brown and crispy, carefully flipping them over halfway during cooking.
    Once the potatoes are crispy, remove them from oven. Serve immediately and enjoy!
Our thanks go to Potatoes USA for this delicious recipe.