Garlic smashed potatoes

Welcome to the world of crispy smashed potatoes: they’re irresistible

You’ve probably had your potatoes mashed, fried, roasted or sauteed, but have you had them smashed? First, the potatoes are roasted until super tender and then given a mighty thwack. Another stint in the oven and you end up with the most glorious misshapen potatoes with crunchy golden skins and soft and fluffy insides. 

What sets our smashed potatoes recipe apart from the others is not only that we use a combination of three different types of spuds, but after they’ve been roasted to perfection, we then stack them on a platter and drizzle a garlicky butter between each layer. This lush liquid soaks into the craggy edges, making sure every bite is a flavour sensation. We recommend serving these super spuds as a starter, but they also make an excellent side or a shared snack for movie night. 

Essential ingredients you need to make perfect smashed baked potatoes

We use a combination of varieties for our smashed roast potatoes recipes, with each type bringing a different taste and texture. All baby potatoes and harvested early, these new season spuds have thinner skins and a slightly sweeter flavour than their older relatives – not to mention being irresistibly cute. 

Red royale potatoes, named for their pretty rouge skin, are a floury potato, which means they’re ideal for roasting. Baby white potatoes have a waxier texture, while fully grown white potatoes are often used in salads as they hold their shape well. The younger version also roasts beautifully as they have a higher water content, which makes them tender and fluffy. We then add Carisma potatoes for good measure as they are a healthier potato containing 25 per cent less carbs, making them a great option if you're looking to lower your carb intake.

Simple tips for how to make smashed potatoes

While some recipes call for the potatoes to be boiled first, making smashed potatoes in the oven is simpler and also cuts down on washing up. Check the potatoes after they’ve been cooking for an hour. They’re cooked when a skewer inserted into a potato slides in easily, or when pushed lightly shows no resistance. 

How you smash your potatoes is a matter of preference. If you have one, a potato masher makes light work of this or you can place a clean tea towel over the lot and use the palm of your hand to give a good push, or simply the bottom of a round glass. Now give them a quick spray with oil and put them back in the oven at 220°C. This is where the oil gets into the splintered pieces of the potato flesh and skin, making them super crisp. While they have this second bake, melt your butter with the garlic and spring onion, but cook only until aromatic, as you don’t want your butter to brown. Now layer your potatoes with tiny pieces of fresh chives – these cut down slightly on the richness by adding a sharp, fresh, floral flavour.

Are you ready to eat? It’s time to serve them up!

We recommend serving garlic smashed potatoes as a starter accompanied by the remaining garlic butter mixture, but you could also serve them with roasted aioli, or go old-school and serve with a bowl of sour cream with a swirl of sweet chilli sauce. Smashed garlic potatoes also make a lovely side to classic roast beef or crispy-skin salmon. Potatoes love both chicken and a barbecue so why not serve them with grilled chicken and salad?