Crispy Smashed Potatoes
Small waxy potatoes boiled until tender, dried, pressed flat and roasted in olive oil and butter until deep golden and crisp, finished with garlic, rosemary and Parmesan.
Ingredients
- 1 kg small waxy or all-purpose potatoes 2 ¼ lb, 4–5 cm / 1 ½–2 in across
- 1 tbsp fine sea salt about 18 g, for the cooking water
- 4 tbsp olive oil 60 ml, divided
- 2 tbsp butter 30 g, melted, or 2 tbsp more olive oil
- ¾ tsp flaky sea salt or ½ tsp fine salt
- ½ tsp freshly ground black pepper
- 3 garlic cloves finely chopped
- 1 tbsp chopped fresh rosemary or thyme
- 25 g finely grated Parmesan ¼ cup, optional
- 2 tbsp chopped flat-leaf parsley
Instructions
- Cover the potatoes with cold water by 2.5 cm (1 in), add the salt, and bring to a boil. Simmer 15–20 minutes until a knife slides into the centre with no resistance.
- Drain and spread out to steam-dry for 10 minutes, until the skins look dry and matte.
- Heat the oven to 230°C (450°F) / 210°C fan. Spread 2 tbsp oil on a large rimmed baking sheet.
- Space the potatoes at least 5 cm (2 in) apart and press each to about 1–1.5 cm (½ in) thick with the base of a glass.
- Mix the remaining oil with the butter and drizzle over. Season with salt and pepper.
- Roast on the lower-middle shelf 20 minutes, until golden underneath and easy to release.
- Turn, scatter with garlic, herbs and Parmesan, and roast 10–15 minutes more until deep golden and crisp at the edges.
- Finish with parsley and a little flaky salt. Serve hot.
Notes
Starchy potatoes (Russet, Maris Piper) tend to fall apart; waxy or all-purpose ones hold together.
Air fryer: brush smashed potatoes with oil and cook at 200°C (400°F) for 15–20 minutes, turning halfway; add garlic and herbs for the last 5 minutes.
Make ahead: boil and smash up to 24 hours ahead, refrigerate on the oiled tray, and add 5 minutes to the first roast.
Storage: fridge 3–4 days. Reheat at 220°C (425°F) or in an air fryer at 200°C (400°F) for 8–10 minutes. Not recommended for freezing.