Smashed and roasted? If you are an eternally undecided person like me and even deciding how to cook your potatoes is a struggle, this is the perfect side dish for you. It’s so easy and quick to make and smashing the potatoes before roasting them will make your potatoes extra crisp and delicious.
They go well with any main dish, but they are also irresistible on their own, straight out from the oven.
I find quite therapeutic the flatting of boiled potatoes with a fork – it makes me feel like I got super muscles, hulk destroy!
Smashed and roasted Potatoes
Course: SidesDifficulty: Easy15
minutes30
minutesSmashed and roasted? If you are an eternally undecided person like me and even deciding how to cook your potatoes is a struggle, this is the perfect side dish for you. It’s so easy and quick to make and smashing the potatoes before roasting them will make your potatoes extra crisp and delicious.
Ingredients
As many baby potatoes as you like
As much salt and pepper as you like
A generous amount of oil
Method
- Wash thoroughly your potato under cold water but do not peel them – the skin will make them extra crisp.
- Boil your baby potatoes in salty water (I use one spoon of coarse sea salt) until you can easily pierce them with a fork.
- Drain them and transfer the potatoes on a baking tray. Immediately mash them with the help of a fork and season them with lots of oil, salt, and pepper.
- Roast them in the oven for 30 minutes at 180 C.
Notes
- You can add your favourite herbs (rosemary, thyme, sage), spices (paprika, chilli) or even dry garlic powder for extra kick!
