Crispy Smashed Potatoes
Baby potatoes boiled soft, smashed flat and roasted hard with garlic until the edges shatter — all crunch, fluffy middles.
248
kcal
4g
protein
35g
carbs
10g
fat
Per serving, as written.
The trick that turns a boiled potato into something people fight over: boil until soft, smash flat to make maximum surface area, then roast hot so every ragged edge goes glass-crisp while the middle stays fluffy. Garlic and rosemary in the oil, flaky salt at the end, and that’s it.
It’s deliberately plain in flavour so it clashes with nothing — the crisp carb beside a lean main like the sea bass or the chili. The olive oil is the one place to cut if you need it lighter; the crunch is worth keeping most of it, though.
Ingredients
- 800 g baby potatoes
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp fresh rosemary, chopped
- flaky sea salt and black pepper
Method
- Boil the baby potatoes whole in well-salted water until a knife slides in easily, about 15 to 18 minutes, then drain and let them steam-dry for a couple of minutes.
- Heat the oven to 220°C (fan). Spread the potatoes out on a large tray and press each one flat with the base of a glass or a fork until it splits but still holds together.
- Whisk the olive oil with the garlic and rosemary, spoon it over the smashed potatoes and turn them to coat, then season.
- Roast for 30 to 35 minutes, without turning, until the edges are deep golden and shatter-crisp. Finish with flaky salt and serve hot.
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