Smash Roasted Potatoes. Crispy potatoes roasted in their skins; this versatile recipe can be made to suit whatever main dishes with which you are serving them.
These smash roasted potatoes have become a favourite of my kids again recently when I made them after a prolonged absence from our dinner table. I first saw this method of roasting potatoes on an early episode of one of Jaime Oliver’s cooking shows many years ago. I say method because it is more about that than being an actual recipe; after all it really is only potatoes, olive oil, salt and pepper.
These smash roasted potatoes can be customized to suit whatever you are serving them with. Serving rosemary leg of lamb, add some whole garlic cloves and rosemary sprigs to the roasting dish. With roast chicken, add sage or savoury.
We served them on this occasion with Lemon Thyme Roast Chicken so some garlic cloves, thyme sprigs and a squeeze of lemon before roasting would be terrific with that. You get the idea; just echo the flavours of the main in this side dish and you can’t go wrong.
We still love our standard English Style Roasted Potatoes, without the peels, but I have to agree with the kids that it’s nice to have something similar and equally delicious every now and again for a change.
Like this Smash Roasted Potato recipe?
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Smash Roasted Potatoes
Smash Roasted Potatoes – Crispy potatoes roasted in their skins; this versatile recipe can be made to suit whatever main dishes with which you are serving them.
Servings: 4 -6 servings
to 3 of white or yellow potatoes
- kosher salt and pepper to season
about 6 olive oil
garlic and fresh herbs of your choice
Try to choose potatoes of a similar size so that they cook evenly in the same amount of time.
Scrub the potatoes well.
Boil the potatoes in salted water until a fork inserts into them easily but they are not falling apart, about 15-20 minutes depending not the size of the potatoes.
Strain the potatoes and place them on a hard surface like a wooden cutting board.
Some people use a flat potato masher to flatten the potatoes but I use a large can of tomatoes to get a perfectly flat surface that tends to stay together more. Whatever you use, the key is to apply slow, even, gentle pressure until the potato just breaks open. You want to try and get them at an even thickness.
I like to use glass baking dishes for these because I find they get the potatoes crispier. You may need to use a couple of pans because you do not want to crowd the pan or have the potatoes touching at all. They need just a little space between them in order to get crispy. I used two 9×9 glass baking dishes.
Preheat the oven to 400 degrees F.
Brush the bottom of the pan/s with half of the olive oil. If using two pans you may need a little more oil.
Add the flattened potatoes to the pans so that they are not touching each other and season them with a little kosher salt pepper before drizzling them with the remaining olive oil.
Pop them into the hot oven for about 45 minutes, turning them halfway through the cooking time. You may find some potato varieties take a little longer depending upon moisture content. Whoever they are browned and crispy, they are ready.
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